Alaskan King Crab, Tempura Asparagus and Watercress Salad With Cucumber-Mint Emulsion

Ingredients:

Procedure:

Mix together yogurt and vinegar, then add shallots and mint. Add the cucumber. Using an emersion blender slowly add the oil season with salt and white pepper.

Put It All Together:

Dip bottom of asparagus only in tempura batter then emerge in oil, fry quickly about 30-45 seconds.

Mix watercress, Frisee, king crab, lemon-lime zest, and tomato to make salad.

Assemble asparagus spears tips over tempura bottom using 5 ea to create your “box”. Then fill the “box with your salad mix and drizzle the Cucumber Vinaigrette on top.