Fried Softshell Crab, White Asparagus And Wild Sorrel With A Recipe

• 1 bn Wild ramps Drizzle of extra virgin olive oil Salt Freshly grnd black pepper
• 1 x Egg*
• 1 Tbsp. Dijon mustard
• 1 x Lemon, juiced
• 1 tsp Minced garlic Warm sauce, to taste
• 1 c. Vegetable oil
• 4 lrg Softshell crabs, cleaned
• 1 c. Flour Creole seasoning
• 1/2 lb Wild sorrel, cleaned
• 1/2 lb Watercress, cleaned
• 12 x Spears of fresh white asparagus, cooked till tender and chilled
• 1 Tbsp. Finely minced fresh parsley leaves

Directions