Soft-shell Crab with Asparagus, Fava Beans, Sweet Onions, and Ricotta
For the Tempura:
In a large bowl, mix dry ingredients and whisk in soda water until smooth.
To Assemble and Serve:
Set a deep fryer to 350°F. In a large pot, blanch asparagus and favas and shock in ice bath. Cut asparagus into ½-inch pieces and peal outer skin from favas. Cut onion into petals and sweat in 1 tablespoon olive oil until translucent. Add asparagus and favas and warm for 2 minutes on medium heat before adding lemon juice, zest, and half the herbs. Season with salt and pepper to taste.
Dip crab in tempura and fry 4 to 5 minutes. Rest 4 minutes and cut. Place atop warmed vegetables and dress fennel and pea shoots with remaining olive oil, herbs, zest, and lemon juice. Garnish crab with salad and crumbled ricotta salata.