INGREDIENTS
8 oz
Lump crabmeat
1 lb
Asparagus
1 tbsp
Chives
2
Garlic cloves
1/4 cup
Jalapeno pepper
4
ears Sweet corn, fresh
1/2 cup
Sweet onion
1 tsp
Tarragon
1/2 tsp
Black pepper, freshly ground
1/4 tsp
Kosher salt
1 tsp
White wine vinegar
3 tbsp
Heavy cream