For the basil vinaigrette:

1. Put the basil in your food processor.
2. Rough chop garlic and add to food processor.
3. Rough chop shallot and add to food processor.
4. Add lemon zest, lemon juice, Dijon mustard. 
5. Add olive oil and white wine vinegar.
6. Blend well then taste. Since there is Dijon mustard in the dressing and that is already a bit salty I usually don’t add any additional salt here. If you think it needs a pinch of salt, then go for it. 

For the croutons (optional):

1. I had Italian loaf on hand but you could use French bread, ciabatta rolls, or brioche. Cut bread into cubes and put in a mixing bowl.
2. Drizzle olive oil all over the bread cubes.
3. Add dried basil, dried thyme, garlic powder and salt. Or whatever dried herbs you have on hand: thyme, herbs de provence, oregano, etc).
4. Mix to coat all the bread cubes.
5. Cook in preheated oven at 375 degrees for 15-20 minutes until golden brown. 

For the salad:

1. Plan your time and steam the asparagus ahead. I prefer serving this chilled, but you can do warm or room temperature as well. I typically cut off the discolored bottoms of the asparagus first. Put the asparagus in a pan with water and cover with lid. Let it steam on medium heat until tender. Then stick in fridge to chill for 10 minutes
2. Chop the romaine lettuce.
3. Quarter your tomatoes. 
4. Cut avocados into chunks.
5. Put lettuce on plate and add the lump Jonah crab, steamed & chilled asparagus, tomatoes, homemade croutons (if using), and avocado. Then drizzle the basil vinaigrette on the salad.