Asparagus is practically equivalent to springtime so we have crafted a salad out of the bright green stalk topped with jumbo lump crab meat, tarragon vinaigrette and a sprinkle of Herbie’s Aleppo Pepper for extra zest.
In a medium size sauce pot, boil lightly salted water. Once boiling, blanch green asparagus for 1-2 minutes. Immediately shock in ice water to cool.
Fill sauce pot back up with water, place in the 2 large eggs, and put back on high flame to boil. Once boiling, remove from heat and cover. Set timer to 10 minutes. After 10 minutes, remove eggs from hot water and place in ice water to cool.
Remove green asparagus from ice water, pat dry and slice stalk to portion smaller pieces. Set aside once cut.
Remove the 2 eggs from ice water, peel eggs and separate cooked egg white from cooked egg yolk. Press cooked egg yolk through a fine mess strainer. Set aside.
For crab salad mixture, combine all ingredients thoroughly and place in refrigerator.
For tarragon vinaigrette, place in a medium size mixing bowl. Whisk ingredients until combined and slowly drizzle in olive oil while continuing to whisk to emulsify. Season with salt and black pepper.
Assemble the salad with all of the prepared components. Garnish the top with fresh pea tendrils or another of your favorite leafy green for added freshness. Sprinkle Herbie’s Aleppo Pepper over to of crab mixture for added zest.