Soft-Shell Crabs with Oyster Sauce and White Asparagus

Ingredients

• 1 pound asparagus white green peeled
• 2 tablespoons cilantro leaves chopped
• 4 servings cornstarch for dredging
• 1 tablespoon juice of lime fresh
• 0.3 cup oyster sauce 
• 8 medium soft-shell crabs dry cleaned
• 4 servings salt and pepper freshly ground
• 4 large shallots thinly sliced
• 2 tablespoons vegetable oil for frying plus more
• 0.5 cup white wine grüner

Equipment

• frying pan
• sauce pan
• oven

Directions

1. Preheat the oven to 30
2. Cook the asparagus in a large saucepan of boiling salted water until tender, about 8 minutes, then drain thoroughly.
3. In a large skillet, heat 1/2 inch of oil until shimmering. Season the crabs with salt and pepper and dredge in the cornstarch.
4. Add 4 of the crabs to the skillet and fry over moderately high heat until very crunchy, about 4 minutes for the first side and 3 minutes for the second.
5. Transfer to a heatproof plate and keep warm in the oven. Fry the remaining crabs, then keep them warm in the oven while making the sauce.
6. In a large skillet, heat the 2 tablespoons of oil.
7. Add the shallots and cook over moderately high heat until lightly browned, about 2 minutes.
8. Add the wine and cook until reduced by about half, 2 to 3 minutes.
9. Add the oyster sauce and simmer until slightly thickened, about 2 minutes.
10. Add the asparagus and lime juice; toss to coat.
11. Transfer the asparagus and sauce to 4 dinner plates. Top with the crabs and cilantro and serve at once.