From Heritage by Sean Brock
1 cup heavy cream
1 tbsp. cane vinegar
3 tbsp unsalted butter
30 medium asparagus spears, tough ends cut off and bottom thirds of spears peeled
8 oz. fresh stone crab meat, gently picked free of any shells
30 Nasturtium Capers or capers
Whisk the cream in a bowl until it starts to thicken. At this point, it is important to slow down and pay close attention to the thickness of the cream as you whip it: you can easily over whip cream, and it will separate. When the cream forms stiff peaks, stop whisking. Use a rubber spatula to fold in the vinegar and a pinch of salt. Reserve the cream on the countertop.
Add the butter to a skillet large enough to hold all of the asparagus in one layer, set over medium heat, and heat until the butter melts and becomes foamy, about 2 minutes. Add the asparagus to the skillet in a single layer, season with salt, and shake the skillet to coat the asparagus with the butter. The asparagus will cook rather quickly, so don't leave the stove; shake the skillet every once in a while to turn the asparagus so it cooks evenly. This should take about 5 minutes. Transfer the asparagus to a plate lined with paper towels and keep warm on the stove.
Off the heat, add the crabmeat to the skillet and stir gently to coat it with the butter remaining in the pan and just warm it through; you should not have to put the pan back over the heat.
To complete: Divide the asparagus among six plates. Top with the crab and 5 nasturtium capers. Garnish with the nasturtium flowers and leaves. Place a dollop of the cane vinegar cream off to the size and serve immediately.