Green and White Asparagus Chartreuse with Spider Crab Rillettes and Caviar

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.

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.

Mix the shellfish butter with the balsamic vinegar in a bowl. Set aside.

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.