Dungeness Crab and Grilled Asparagus with Lemon-Caper Vinaigrette

It’s hard to complain about anything in life when you sit down for a meal involving the word, Crab and the word, Dungeness.  As much as those last-meal-before-you-die-type games wreck my fickle brain, I’d probably be able to live with myself if I answered with Dungeness Crab.  I don’t know what it is, but something about the trifecta of eating with your hands, ice-cold beer and a pint-sized mallet makes me so irrationally giddy, that I start to hum my favorite tune.  For the entire meal.

No, the entire month.  In our humble abode, we’re dare devils – no bibs required.

Through the frantic phone calls from family and friends out East, I’m acutely aware that winter is still rearing its cold, ugly head in parts.  But in our neck of the woods, spring has arrived early.  The once lanky cherry blossom trees in our front garden, purchased for $12 each and haphazardly plopped into the ground, are now thriving, strong and have nearly tripled in size.  The buds are gearing up to bloom, well ahead of schedule.  It’s a flurry of activity, with the azaleas, magnolias, hyacinth, tulips, and rhodies not far behind.  They’re all growing up so fast, which makes me one proud mama.  With spring in the air and skipping through my head, it’s no wonder I came home from the market with a big bouquet of daffodils, and an even bigger bouquet of asparagus.

Forget the Wheaties.  This is the Dinner of Champions.

Dungeness Crab and Grilled Asparagus with Lemon-Caper Vinaigrette, serves 4

Music Pairing:  Queen, We Are The Champions

Ingredients

• 1 lb fresh asparagus, trimmed
• 1 tbsp drained capers
• 3 tbsp minced flat-leaf parsley
• 2 tbsp finely chopped shallots
• 3 tsp freshly grated lemon zest
• 2 tbsp fresh lemon juice
• 3 tbsp extra virgin olive oil
• toasted pinenuts
• grated Parmesan cheese

Method

Prepare vinaigrette.  Mix shallots, lemon zest, lemon juice, capers and parsley in a small bowl.  Whisk in the olive oil and season to taste with salt and pepper.  Set aside.

Brush gill pan with 1 tsp of olive oil on medium-high heat.  Grill asparagus, turning often, until just tender.  Do not overcook.

Transfer grilled asparagus to warm plate and drizzle with prepared vinaigrette.  Sprinkle with toasted pine nuts and top with grated Parmesan.