How To Make Crispy Buttermilk Soft-Shell Crab with Asparagus, Pickled Red Onion, Pimiento-Cheese Gri

Ingredients

• 1 cup buttermilk
• 1 (12-oz.) can of beer, preferably Budweiser
• 1½ cups self-rising flour
• 1 cup cornstarch
• Kosher salt and pepper
• 4 cleaned soft-shell crabs
• 4 cups tempura batter (recipe above)
• 5 cups canola oil
• 1/4 cup fresh lemon juice
• 1/4 cup champagne vinegar
• 1 Tbs. minced shallot
• 1 Tbs. minced garlic
• 1/2 cup extra-virgin olive oil
• Kosher salt and white pepper to taste
• 1 cup dry red wine, preferably pinot noir
• 1 cup grenadine
• 1/2 cup red wine vinegar
• 2 cups thinly sliced red onion
• Kosher salt and white pepper
• 3 cups cooked yellow stone-ground grits
• 1/2 cup grated sharp cheddar cheese
• 1/2 cup diced pimientos
• 2 large tomatoes, quartered
• 1 Tbs. canola oil
• 1 clove garlic
• 1 shallot, chopped
• 1 tsp. fresh thyme leaves
• 1 cup heavy cream
• 3 Tbs. unsalted butter, diced and kept cold
• 1 lb. fresh asparagus, trimmed and lightly steamed