Garnish: French radishes and chivesedible flowers (optional)
Asparagus Sauce
12green asparaguschopped into 1 inch pieces
1shallotdiced
1Tablespoonbutter
2tablespoonshalf & half
Meyer Lemon Vinaigrette
¼cupwhite balsamic vinegar
¼cupfresh lemon juicepreferably from Meyer lemons, strained
½cupcanola oil
1teaspoonfinely minced shallot
2teaspoonsfinely minced chives
Instructions
Prepare white asparagus: Cut off 1 inch of the asparagus stems and discard. To peel the stalks, gently hold the tip and using a vegetable peeler to shave the length of the stalk. Blanch the spears in boiling water for about 4 minutes. Remove and transfer to an ice bath to stop the cooking.
Prepare the green asparagus in the same manner, but cut the spears into 1 inch pieces. After you blanch the white asparagus, allow the water to come to a boil again and blanch the green asparagus for about 3 minutes. Remove and place in an ice bath to stop the cooking. Use 1 cup of the stems for this sauce. Reserve the tips and remaining stems for use in a salad, omelet, risotto, or pasta dish.
For the Asparagus Sauce: Heat the butter in a skillet over med heat. Sauté the shallots for 2 minutes. Add the asparagus and sauté for another 2 minutes. Transfer the mixture to a blender and puree – I prefer mine a little chunky for textural contrast against the smooth spears of asparagus. Add the half & half, pulse to blend.
Prepare the vinaigrette: Whisk together the vinegar and lemon juice in a bowl. Slowly whisk in he canola oil. Stir in the shallots and chives. Or the easy way: place all ingredients in a glass jar and shake to combine. Refrigerate in a covered container for up to 2 weeks (the chives will darken after 1 day).
To assemble the salad: Form a mound of the Asparagus Sauce in the middle of your platter, top with crab meat. Surround with watercress and garnish with sliced purple and/or red radishes and finely chopped chives. Drizzle with vinaigrette.