Crab Asparagus Ramen

Bright spring asparagus and sweet crabmeat in a clear, refreshing ramen broth.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 6 ounces lump crabmeat (picked over for shells)
• 1 bunch asparagus (about 1 pound), trimmed and cut into 2-inch pieces
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large shallots, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 2 cups seafood stock or chicken stock
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1/2 teaspoon white pepper
• Kosher salt, to taste
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh dill, chopped
• Juice of 1/2 lemon

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. Bring a small pot of salted water to a boil. Blanch asparagus pieces for 1–2 minutes until bright green and crisp-tender, then transfer to an ice bath or run under cold water to stop cooking. Drain and set aside.
3. In a large skillet or saucepan, heat olive oil and butter over medium heat. Add shallots and sauté for 2–3 minutes until softened. Add garlic and lemon zest; cook for 1 minute more.
4. Pour in white wine and simmer until mostly reduced, about 2 minutes. Stir in heavy cream, seafood or chicken stock, soy sauce, and fish sauce. Bring to a gentle simmer for 4–5 minutes.
5. Season with white pepper and salt to taste. Stir in half the chives, half the dill, and lemon juice.
6. Add blanched asparagus and crabmeat to the sauce, cooking gently for 1–2 minutes until just heated through.
7. Add cooked noodles to the pan and toss gently to coat in sauce.
8. Divide ramen, asparagus, and crab among bowls. Top with remaining chives, dill, and desired toppings.