Asparagus Recipe

Trim and prep asparagus

Rinse the asparagus and snap or trim off the tough woody ends (about the bottom inch depending on stalk thickness). Pat dry.

Cook asparagus

Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the asparagus in a single layer. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, turning occasionally, until bright green and tender-crisp, about 4–6 minutes depending on thickness (thicker spears may take 6–8 minutes). You want slight char but not limp stalks.

Finish with lemon

Remove asparagus to a warm plate. Squeeze the juice of 1/2 lemon evenly over the spears to brighten flavor. Keep warm while you make the beurre blanc and prepare the crab.

To plate, arrange asparagus spears on serving plates or a platter, reserving space for crab and sauce.

Reduce aromatics

In a small heavy-bottomed saucepan set over medium heat, combine 1/2 cup dry white wine, 1 tablespoon white wine vinegar, and 2 tablespoons finely minced shallot. Bring to a gentle simmer and reduce until only about 2–3 tablespoons of liquid remain (this takes ~6–8 minutes).

Optional cream for stability

If using, add 1 teaspoon heavy cream to the reduced liquid and warm gently for 30 seconds. This helps stabilize the sauce but is optional for a classic beurre blanc.

Emulsify butter

Lower heat to very low. Add the cold butter cubes a few at a time, whisking constantly to emulsify each addition before adding more. Maintain the temperature so the sauce does not get too hot (should not boil) — a gentle shimmer is fine. Continue until all butter is incorporated and the sauce is smooth and glossy.

Season and hold

Stir in 1/4 teaspoon salt and 1/8 teaspoon white pepper. Keep the beurre blanc warm in a thermally insulated container or over very low heat (remove from direct heat) and whisk occasionally. If the sauce begins to separate, whisk in a teaspoon of cold water to re-emulsify.

Prepare crab

Gently pick through 6 oz peekytoe crab meat to remove any stray shell pieces. Place the picked crab in a bowl being careful not to overwork it (you want lumps for texture).

Season crab

Add 1 tablespoon very finely minced shallot, 1 tablespoon sliced chives, 1/2 teaspoon lemon zest, 1/4 teaspoon sea salt, 1/8 teaspoon white pepper, and 1/2 teaspoon extra-virgin olive oil to the crab. Fold gently to combine. Taste and adjust salt or lemon if needed. Keep chilled briefly until ready to serve.

Warm slightly (optional)

If you prefer the crab slightly warmed, place the crab bowl in a warm water bath for 1–2 minutes just before plating — do not cook; you want it just off-chill.

Spoon a few tablespoons of warm beurre blanc onto each plate where the asparagus will rest (or across the platter).

Lay 4–6 asparagus spears over the sauce per serving.

Top the asparagus with heaping tablespoons of the seasoned peekytoe crab meat, distributing evenly.

Finish with a light drizzle of extra-virgin olive oil over the crab, a few small gratings of lemon zest, and an extra snip of chives. Serve immediately so the sauce remains emulsified and asparagus is warm.