Crayfish Salad with Asparagus – Sabato

Ingredients

• 1 onion, coarsely chopped
• 1 garlic clove, peeled
• ¼ tsp The Spice Trader fennel seeds
• 2 lemons, halved
• 6 small crayfish tails
• 2 litres of water
• 2 Tbsp Colonna lemon infused extra virgin olive oil
• 18 asparagus spears medium size, trimmed and lightly blanched
• 6 slices Pedrozzoli prosciutto
• 1 Tbsp Lewis Road Creamery unsalted butter
• ½ white onion, peeled and finely sliced
• 3 cloves garlic, peeled and finely sliced
• 3 Tbsp Forvm chardonnay vinegar
• 60ml dry white wine
• 60ml Foundation chicken stock
• 3 bay leaves, fresh
• 1 sprig thyme, fresh
• 60g Callipo nduja
• 80ml cream
• 225g unsalted butter, diced and cold
• Handful Sabarot red pepper drops