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
, thyme and some salt and pepper.
Remove from the heat and pour in the vinegar to deglaze
(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.