The Driskill Grill’s take on this month’s Destination Dish comes from culinary guru Skyler Golden, Chef de Cuisine, and will simply dazzle guests. Topping our locally grown asparagus is a divine yuzu crab salad, set off by fava beans, soft boiled Texas quail eggs, anise hyssop, petite blood oranges and white miso-rhubarb carmel.  With a few key ingredients, or a reservation, you too can enjoy this deliciously innovative fare!

Spring Asparagus With Yuzu Crab Salad 

2 Each Soft Boiled Bandera Quail Eggs
5 Each Blanched And Peeled Asparagus
¼ Cup Blanched Fresh Fava Beans
1 Each Segmented Blood Orange
3 Ounces Lump Dungeness Crab
2 Tbs Finely Sliced Green Garlic
As Needed Yuzu Vinaigrette
As Needed White Miso-Rhubarb Caramel

Yuzu Vinaigrette:

¼Cup Yuzu Juice
1 Tbs Soy Sauce
2 Tbs White Miso
1 Tsp Sambal Chili Paste
¼Cup Sweet Chili Sauce
¾ Cup Sesame Oil

Place all ingredients in a Vita-Prep and blend for twenty seconds to emulsify.

White Miso-Rhubarb Caramel:
2 Pounds Diced Fresh Rhubarb
2 Cups Sugar
2 Cups Water
1 Cup Blood Orange Juice
¼ Cup White Miso
To Taste Ground Grains Of Paradise 

Place rhubarb, sugar, water, and blood orange juice in a sauce pan and bring to a simmer. Reduce by about ¾ on low heat. Add the miso and a small pinch of grains of paradise. Puree with a stick blender and strain thru a fine chinios.

To Assemble:
Paint a stipe of miso-rhubarb caramel down the center of the plate. Toss the blanched asparagus and fava beans with a tablespoon of extra virgin olive oil, a teaspoon of yuzu juice and one tablespoon of the sliced green garlic, salt and pepper to taste. Line the seasoned asparagus on the center of the plate. Mix the Dungeness crab, the remaining sliced green garlic and two tablespoons of the yuzu Vinaigrette. Lightly press the crab salad into a ring mold and place on top of the asparagus. Spoon the seasoned fava beans on top of the crab salad. Garnish with the soft boiled Bandera Quail eggs, blood orange segments, anise hyssop flowers and micro red ribbon sorrel.