Grilled Asparagus with Crab & Chopped Egg Vinaigrette

From: Chef Tom Fleming, 214 Central, Dallas. Yield: 12 servings.

Vinaigrette:

4 large shallots

2 tsp. garlic

3 Tbs. Dijon mustard

½ cup champagne vinegar

½ cup red wine vinegar

2 cups olive oil

to taste, salt and pepper

4 bunches asparagus

½ cup olive oil

to taste, salt and pepper

1 lb. jumbo lump crab meat

2 Tbsp. unsalted butter

¼ cup chopped chives

12 large hard-cooked eggs, chopped in large dices

For vinaigrette: Place shallot, garlic and mustard in blender or food processor bowl. Add vinegars. Puree until smooth. Pulse in oil until incorporated. Season with salt and pepper to taste. Cover and reserve.

For salad: Trim asparagus; lay in single layer on baking tray. Brush/coat asparagus with olive oil. Season with salt and pepper. Grill asparagus just until bright green and crisp-tender, about 2 minutes, turning frequently. Keep warm; reserve.

Melt butter over medium heat. Heat crab until warmed throughout. Season with salt and pepper. Sprinkle with chives.

To serve: Evenly distribute asparagus, crab and eggs among 12 lunch plates. Top each with ¼ cup of vinaigrette. Serve immediately.