Preheat the oven to 400 degrees F. Create a fire in a wood-fire oven.
For the vinaigrette: Render
over low heat in a pan until slightly crisp
, and then remove from the pan and reserve the fat. Return a small amount of fat to the pan and gently cook the garlic, shallots
, oregano, thyme and some salt and pepper.
Remove from the heat and pour in the vinegar
(do not simmer
to reduce). Scrape up any remaining bits stuck to the pan, then pour into a bowl and whisk
in the mustard. Measure the remaining pancetta fat; add enough of the olive oil
to make 1 cup. Whisk the oil into the vinegar mixture and season with salt and pepper.
For the salad: Drizzle
the asparagus spears with oil and sprinkle with salt and pepper. Roast
in the oven and let char
until tender but still toothsome.
Sprinkle the crabs with salt and pepper and rub with a small amount of oil. Place on a heatproof pan and into the fire and roast until cooked through.
Combine the radishes
, spring onions, green garlic, herbs and pea
tendrils in a bowl. Toss with enough vinaigrette to coat. Add a small amount of vinaigrette
to the hot pan with the asparagus and coat.
Divide the asparagus among 4 plates and top with the salad and 1 crab each. Drizzle with the remaining vinaigrette.