Zuwai Crab with Asparagus Foam and Tosazu Gelee

Directions

1. For the Bonito Dashi, add dried seaweed to the cold water. Bring to a simmer, then remove the seaweed. Stir in the bonito flakes and cook for another 5 minutes; strain completely. Refrigerate until ready to use. Any leftovers may be used for other recipes as needed.  
2. For the Tosazu Gelee, stir together Bonito Dashi, rice vinegar, soy sauce, and mirin in a small sauce pot. Bring to a boil over medium heat. Add gelatin and remove from heat; let cool to room temperature. Cover and refrigerate until firm, then cut into small pieces. 
3. For the Asparagus Foam, peel the asparagus and blanch in boiling salted water for 3 to 5 minutes, depending on the thickness of the asparagus. Shock in an ice bath, then drain well. (Blanching will retain the best texture, flavor and color of the asparagus.) 
4. Puree asparagus Bonito Dashi, heavy cream and foam magic in a blender. Strain the mixture through a fine colander or sieve to make a smooth puree; then transfer to a bowl and chill well.  
5. For the Zuwai Crab, steam the whole crab over boiling water or at 212°F in a covered pot for around 20 minutes. Let cool completely, then remove crab meat from the shell.  
6. Place crab, pear, diced asparagus and olive oil in a medium bowl.  Mix well, but lightly to not break up the crab; season with salt and freshly pepper to taste.  
7. Place in small bowls and top with cubes of Tosazu Gelee. Place chilled asparagus puree into an espuma bottle or a whipped cream dispenser and insert a N2O cream charger into the holder. Screw until you hear a hissing sound. Shake the container briskly about 10 times, then dispense a small amount of Asparagus Foam onto each serving. Serve immediately.