Pair Fresh Asparagus With Soft Shell Crab Or Grilled Melon

The minute I see asparagus in the market, I know all is right in the world. Little things can bring pleasure!

While you wait for your asparagus bed to produce enough stalks for a meal, pick up a bunch at the market and try one these recipes.

This soft shell recipe only seems complicated because it has three components to create the dish. There’s no reason why you can’t serve risotto with fresh asparagus as a stand-alone “meat-less Monday” dinner entrée.

Crunchy crispy soft shell crabs on top of the risotto is a beautiful dish that’s fit for royalty.

Why not serve it for your next spring dinner party?

The warm sun lures us into forgetting about a chilly wind so dust off the grill, and grill the melon for a delicious salad. Once you’ve tasted grilled melon, you’ll find your own creative ways to add it to your repertoire. Bon appétit!

Soft Shell Crab On Saffron Risotto With Asparagus(Serves 4)For the saffron risotto with asparagus:4 to 5 cups good quality chicken stock, hot

About 1 and 1/2 tablespoons olive oil plus 2 to 3 tablespoons unsalted butter to finish the rice

1 medium yellow onion, finely chopped

1/4 teaspoon saffron, or more to taste

1 cup raw Arborio rice

1/2 cup white wine or dry vermouth

Freshly ground black pepper to taste

Optional: about 2 tablespoons freshly grated Parmesan cheese

1 bunch fresh asparagus, washed, stalks peeled unless they are very thinFor the soft shell crabs:8 large or 12 small soft shell crabs, cleaned and ready for cooking

Sea salt and freshly ground black pepper to taste

About 1/2 cup Wondra flour

Grated zest of one lemon

About 3 tablespoons avocado oil

1 stick of unsalted butter, or substitute half of the butter with oil

About 1/2 cup chopped fresh flat leaf parsley

About 3 tablespoons freshly squeezed lemon juiceTo prepare the risotto and asparagus:Bring the stock to a slow simmer in a saucepan over medium heat.

In a heavy saucepan over moderate high heat, coat the bottom with oil.

Add onion and sauté, stirring often until it is translucent, about two minutes.

Add saffron and sauté until aromatic.

Add rice and more oil if necessary and stir until the grains turn golden, and they “click” softly in the pan. At once, add the vermouth, raise the heat and bring to a boil.

Cook until the rice is almost dry.

Ladle in enough hot stock to barely cover the rice. Constantly and slowly keep stirring the simmering stock from now on.

Continue adding stock about half-cup at a time, as the rice absorbs it. Keep stirring.

When the grains have doubled in size and are tender—al dente—remove from the heat.

Stir in pepper and butter, taste and adjust the seasonings. (If desired, stir in optional cheese.) Reserve.

Meanwhile, bring a large skillet of salted water to a boil and cook the asparagus until slightly undercooked. Drain and immediately run under cold water. Pat the asparagus dry with paper towels and cut into one- to one-and-a-half-inch angular lengths.

Stir asparagus into the risotto. Keep warm while sautéing the soft shell crabs.To prepare the soft shelled crabs:Rinse the crabs under cold running water and blot them dry with paper towels. Using a stickpin, pierce both sides of the crab bodies and claws to allow the steam to escape without bursting hot butter all over you as they cook.

Season the crabs with salt and pepper, add lemon zest to the flour and then dredge the crabs to completely coat them.

Shake off the excess flour.

In a large heavy skillet over moderate-high heat, add oil and butter and when the foam subsides, sauté crabs until golden brown, turning them with tongs and regulating the heat so the fat does not get dark, about three to four minutes per side.

Transfer crabs to a paper-towel-lined plate to absorb excess fat.

Carefully add lemon juice and parsley to the skillet, stir to blend the sauce.To serve: Transfer the risotto to warmed soup plates, top with crabs and spoon parsley/lemon sauce on top and serve at once.Warm Asparagus With Grilled Melon Salad(Serves 4)1 tablespoon olive oil

1 small cantaloupe, rind and seeds removed and cut into half-inch-thick slices

2 cups cherry tomatoes, halved or quartered

2 tablespoons chopped fresh mint leaves

Sea salt to taste

About 2 teaspoons chili paste

2 limes, juiced

2 to 4 tablespoons unsalted butter cold

4 fresh thyme sprigs

2 pounds fresh asparagus, washed, trimmed and peeled

About 4 ounces Ricotta salata cheese, shavedTo prepare:Preheat the grill or stovetop grill pan over medium-high heat.

Brush the cantaloupe slices with oil and place them on the grill.

Grill the slices without moving them for about 30 seconds or until browned on the first side.

Flip and grill the other side about 30 seconds.

Transfer to a cutting board.

Cut into bite-sized pieces and transfer to a bowl.

Add tomatoes, mint, salt, chili paste, and lime juice.

Mix well, taste and adjust the seasonings and set aside to allow the flavors to blend.

Meanwhile, in a large skillet over medium heat, add 6 tablespoons of water.

When the bubbles start rising to the water’s surface, begin adding the butter, one piece at a time, whisking constantly to form an emulsion.

When all incorporated, reduce the heat to medium-low and keep the temperature just below a simmer.

Add thyme sprigs and salt, swirling the pan to combine.

Add asparagus to the pan and gently toss with the butter emulsion.

Cover the pan and cook until the asparagus is tender, about four minutes. Cooking time depends on the thickness of the stalks.

Transfer asparagus and braising liquid to a platter, spoon the melon salad on asparagus and garnish with a few shavings of ricotta salata.