Asparagus
- 75 green asparagus
- 45 white asparagus
- Salt, fresh cracked pepper
Spider Crab Rillettes
- 15 3/4 ounces spider crab flesh (450 g)
- 2/3 cup mayonnaise (15 cl)
- Juice of 1 lemon
Lobster Vinaigrette
- 2 tablespoons lobster butter
- 1 drizzle balsamic vinegar
Plating
- 3 1/8 ounces caviar (90 g)
Instructions
Step 1: Asparagus
Carefully peel the asparagus with a peeler, then trim the tips to a length of 3 inches (8 cm). Immerse for a few minutes in a saucepan with boiling salted water. Cook the white asparagus for a little longer than the green asparagus, which should remain slightly crunchy. Stop their cooking by immediately shocking in an ice bath before draining. Set aside.
Step 2: Spider Crab Rillettes
Squeeze the lemon. Combine the mayonnaise and crabmeat in a bowl. Stir, then add only three-quarters of the lemon juice. Season with salt and pepper. The consistency should be soft and creamy.
Step 3: Lobster Vinaigrette
Mix the shellfish butter with the balsamic vinegar in a bowl. Set aside.
Step 4: Plating
Slice the white asparagus tips lengthwise with a mandoline. Cut the green asparagus tips in half lengthwise.
Arrange the green asparagus flat and on a diagonal against the inside of a 2 1/2-inch (6-cm) diameter ring molds. Immediately fill the molds with crab rillettes and top with a little caviar.
Place each ring mold in the center of a plate and carefully unmold. Decorate the perimeter of the chartreuses with white asparagus slices and a dash of shellfish vinaigrette. Serve immediately.
