WEST COAST DUNGENESS CRAB AND ASPARAGUS SALAD WITH LEMONY HOLLANDAISE Recipe courtesy Tyler Florence Yield: serves 4-6 Time: 45 minutes 2 pounds lump crab meat picked over for shells and cartilage 1 bunch asparagus 2 shallots 1/2 cup flour for dredging Vegetable oil for frying 1/2 bunch fresh tarragon, garnish Kosher sat and freshly ground black pepper Lemon Hollandaise: 2 egg yolks 1 teaspoon dry mustard Pinch cayenne pepper 2 tablespoons water 2 sticks unsalted butter, melted Juice of 1 lemon Kosher salt and freshly ground black pepper Bring a pot of salted water to boil. Trim the end of the asparagus and peel the woody end. When the water comes to a boil. Add the asparagus and cook until tender, 2 to 3 minutes. Remove the asparagus and place in a large mixing bowl of ice water. Leave the asparagus in the water for 2 minutes until completely chilled. Remove from water, drain and pat dry. Thinly slice the shallots into small rings. Separate the rings and dredge in seasoned flour. Fry in hot oil until crispy and golden. Drain, season and set aside on paper towels. Drain crab and remove any excess moisture with paper towels if necessary. Make the hollandaise: Put the egg yolks, mustard, cayenne, and water into a blender. Blend this together and then slowly start pouring in the warm butter with the blender running. Stop the machine when all the butter has been incorporated. Taste and adjust the seasoning with lemon juice, salt, and pepper. Thin the hollandaise with a little water if it is too thick. To assemble the salad, serve a generous spoonful of crab meat on top of asparagus. Drizzle with lemon hollandaise and garnish with crispy fried shallots and tarragon.