1/2 ounce dried porcini mushrooms (about 1/2 cup), finely ground

1 large egg yolk

1/4 cup plus 3 tablespoons hot water, divided

2 1/2 teaspoons dry sherry or white wine

2 teaspoons kosher salt, divided, plus more to taste

1/2 teaspoon Dijon mustard

3/4 cup extra-virgin olive oil

1/4 cup rice vinegar

1 tablespoon granulated sugar

4 ounces asparagus, trimmed and thinly shaved on an angle (about 1 cup)

12 ounces fresh lump crabmeat, picked over

3 tablespoons sour cream

Lemon zest plus 2 1/2 tablespoons fresh lemon juice, divided

6 small sourdough bread slices (about 3/4 inch thick), toasted

Thinly sliced chives, for garnish

Directions

Combine finely ground porcini mushrooms, egg yolk, 3 tablespoons hot water, sherry, 1/2 teaspoon salt, and mustard in a food processor. With processor running, gradually drizzle in oil, and process until mixture is creamy, about 45 seconds, stopping to scrape down sides as needed. Transfer to a small bowl, and season with salt to taste. Set mushroom aioli aside at room temperature until ready to use.

Bring rice vinegar, sugar, 1 teaspoon salt, and remaining 1/4 cup hot water to a simmer in a small skillet over medium-high, stirring occasionally to dissolve sugar. Remove from heat, and stir in asparagus. Let stand until asparagus is slightly softened, 5 to 8 minutes. Drain asparagus, and pat dry with paper towels.

Gently toss together crabmeat, sour cream, lemon juice, and remaining 1/2 teaspoon salt in a medium bowl. Fold in pickled asparagus, reserving about 1/4 cup asparagus for garnish.
Spread mushroom aioli evenly over each toast slice (about 2 1/2 tablespoons each). Top evenly with crab mixture (about 1/3 cup each). Garnish with reserved 1/4 cup pickled asparagus, lemon zest, and chives. Serve immediately.

By Liz Mervosh
Originally appeared in Food & Wine magazine, April 2024