Soup (Yield about 1 quart or 6-8 servings) 1# fresh medium asparagus, about 1 1/2 - 2 inches of hard stem end discarded, the rest sliced into 1 inch pieces. Remove 2 inches of tip end from 9 spears and reserve for garnish. 1/4 cup chopped leeks, white part only 2 Tablespoons olive oil 1 Quart light chicken stock (canned broth may be used, but adjust for salt) 1/2-ounce fresh basil leaves Salt and fresh ground pepper Sauté leeks in olive oil over medium heat until softened (about 4-5 minutes), being careful not to brown. Add broth and bring to boil. Add sliced asparagus and cook for 6 minutes. Stir in basil, allow to cook for about 10 seconds and remove from heat. Immediately add contents to blender and finely puree. Chill quickly in large stainless bowl over ice to preserve bright green color. Adjust seasoning with salt and pepper and refrigerate until serving. In another saucepan boil the reserved asparagus tips for 2 minutes, cool in ice water and slice in half lengthwise. Keep refrigerated. Crab salad (approximately 6 2-oz. servings) 8 ounces lump crabmeat (canned blue crab) 1 tablespoon finely chopped shallots 1 small clove of garlic, minced 1 teaspoon Dijon mustard 1 1/2 Tablespoons fresh lemon juice Pinch of curry powder 2-3 small fresh mint leaves chopped finely 2 tablespoons créme fraîche Pinch of cayenne pepper Salt and fresh ground black pepper to taste Mix all ingredients together and adjust seasoning. Refrigerate. Garnish 2 - inch round crisp (very thin baked parmesan crisp, miniature fried papadrum or Thai spring roll wrappers cut in rounds, buttered and baked for about 3 - 4 minutes) This garnish is optional if you feel it is too time consuming - but it does add a nice touch to the dish. If you can substitute another crispy thing which is fairly neutral in flavor that would be fine also. Micro green mix or other small greenery Créme fraîche thinned with a little cream Basil oil (optional) Assembly Place a molded 2-oz. portion of crab salad (an ice cream disher will work fine) in each bowl and surround with 4-5 ounces of soup. Place 3 halved asparagus spears aournd soup and dot with créme fraîche and basil oil, if using Top crab salad with crisp and garnish with micro greens. Serve. Ingredients: For the Ravioli: 8 won ton wrappers 4 ounces partially cooked lobster meat sliced into half inch dice 1 teaspoon finely minced green onions 1/2 teaspoon finely minced garlic 1/2 teaspoon finely minced lemon grass 1/2 teaspoon finely minced ginger 2 ounces heavy whipping cream salt and pepper to taste lime juice one egg, beaten with a few drops of water water for boiling For the Broth: 1 - 14 ounce can coconut milk 10 ounces fresh homemade chicken stock (unsalted) 1/4 cup chopped green onion 2 tablespoons fresh sliced ginger 1 teaspoon minced garlic 2 tablespoons chopped lemon grass 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh cilantro 1 teaspoon Thai red curry paste 1 teaspoon good quality curry powder juice from half lime 2 tablespoons unsalted butter 1 teaspoon fresh truffle shavings and/or a few drops of truffle oil (white or black is fine) For the mushrooms: 2-3 ounces fresh chanterelle mushrooms (shiitake or oyster mushrooms may be substituted) 1 tablespoon unsalted butter salt and freshly ground pepper For the scallops: 4 large sea scallops (1.5 - 2 ounces each) or equivalent weight in smaller scallops sea salt and freshly ground black pepper good quality curry powder 2 tablespoons peanut oil Garnish: handful of baby spinach, one teaspoon peanut oil, salt and pepper micro greens or cilantro Ravioli: Sauté green onions, garlic, lemongrass and ginger over medium heat in small non-stick sauté pan until softened somewhat, about 2-3 minutes. Add cream and simmer for a few minutes until cream is very thick. Remove from heat, add lobster meat and season to taste with salt, pepper and a few drops of lime juice. Arrange four won ton skins on clean surface and brush each lightly with egg wash. Divide the lobster mixture into four equal portions and place a ball of the mixture on each won ton skin. Cover each with the remaining 4 wrappers and, one at a time, press down, squeezing out air as you firmly seal each ravioli. Cut out each ravioli with a round cutter and press to seal edges one more time. Keep refrigerated until ready to use. Broth: Over medium heat in a medium size saucepan bring coconut milk and chicken stock to a boil. Immediately reduce to a simmer and add all ingredients for broth except, lime juice, butter, salt, truffle shavings and truffle oil. Allow to simmer for about ten minutes; and using fine mesh chinoise strain into 2 quart stainless bowl. Return strained broth into clean saucepan and stir in lime juice, butter, truffle shavings and salt to taste. Keep warm. Mushrooms: Sauté chanterelles over medium heat in small non-stick pan until juices are rendered and slowly allowed to be re-absorbed by mushrooms. Season to taste with salt and pepper and keep warm. Assembly: Bring a quart of water to a boil in a large pot. Add ravioli and cook at a low boil for about 3-4 minutes until pasta is tender. Remove from water, drain well and keep warm. While ravioli are cooking, salt and pepper scallops to taste and dust with curry powder. Bring oil almost to the point of smoking in a non-stick sauté pan and sear scallops for about one minute per side, until nicely browned and cooked to medium. Keep warm. Briefly sauté spinach over high heat in peanut oil until just barely wilted. Season lightly with salt and pepper. Keep warm. Center a ravioli in each of four large flat pasta bowls. Divide spinach into four equal portions and place over each ravioli. Position a scallop (or scallops) on each stack of spinach, pour about four ounces of broth around ravioli, and sprinkle the broth with mushrooms equally among the bowls. Garnish scallop with micro greens or cilantro if desired.