Crab Asparagus Salad - cooking recipe

Ingredients

3 large delta asparagus (peel-blanched)
4 ounces lump blue crabs (pasteurized)
3 ounces morels (cleaned-sliced)
3 ounces English peas, shucked (blanched)
1 tablespoon shallot (peel-brunoise)
1 cup sherry wine
6 pieces cherry tomatoes (confit)
2 tablespoons butter (cold)
1/4 cup heavy cream
lemon juice
salt
oil, to coat

Preparation

In a medium heat pan sweat the shallots until translucent. Add the slice morels and then turn heat to high.
Allow shallots and morels to cook then deglaze with sherry wine. (careful of flames) let sherry reduce by half; then emulsify the butter and cream then reduce by half again. Add the crab, peas, and confit tomato. Adjust salt and lemon seasoning.