1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon chopped garlic
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon chopped capers
2 tablespoons chopped shallots
1 pound lump crab meat picked over for cartilage
Salt to taste
Freshly ground pepper to taste
1/2 pound baby asparagus
1 small red onion, thinly sliced
Extra virgin olive oil to taste
Balsamic vinegar to taste
12 zucchini flowers, cleaned
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