Crab Cake with Asparagus and Sicilian Alfredo Sauce

Instructions

1. 1

   Preheat your oven to 180°C (350°F). If using store-bought crab cakes, bake them according to package instructions. If homemade, bake or pan-fry until golden and heated through (about 10-12 minutes).

2. 2

   While the crab cakes are cooking, trim the woody ends from the asparagus. Toss the asparagus with 1 tablespoon of extra virgin olive oil and a pinch of sea salt.

3. 3

   Heat a grill pan or skillet over medium-high heat. Grill or sauté the asparagus for 4-5 minutes, turning occasionally, until tender and slightly charred. Set aside and keep warm.

4. 4

   In a small saucepan over medium heat, add the smashed garlic and dry white wine. Simmer for 2-3 minutes until the wine is reduced by half.

5. 5

   Add the heavy cream to the saucepan and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until slightly thickened.

6. 6

   Stir in the grated Romano cheese, fresh marjoram, crushed mixed peppercorns, and remaining sea salt. Continue to cook, stirring, until the cheese is melted and the sauce is smooth. Remove the garlic cloves and discard.

7. 7

   To serve, arrange the grilled asparagus on plates. Place a crab cake on top of the asparagus. Spoon the Sicilian Alfredo sauce generously over the crab cake and asparagus.

8. 8

   Garnish with extra marjoram or cracked pepper if desired. Serve immediately.