Crab Toasts with Asparagus

Sweet crabmeat and quick-pickled asparagus are piled high on sourdough slathered with a savory mushroom spread.

These crab toasts are fantastic for a quick lunch or a light dinner. In this recipe, we use store-bought lump crabmeat and pair it with quick-pickled asparagus for a tangy bite. Lightly acidic, the pickled asparagus adds just the right amount of crisp punch and cuts through the richness of the dried mushroom–infused aioli. Trust me: You’ll want this aioli on everything from now on, from fries to burgers.

• 1/2 ounce dried porcini mushrooms (about 1/2 cup), finely ground
• 1 large egg yolk
• 1/4 cup plus 3 tablespoons hot water, divided
• 2 1/2 teaspoons dry sherry or white wine
• 2 teaspoons kosher salt, divided, plus more to taste
• 1/2 teaspoon Dijon mustard
• 3/4 cup extra-virgin olive oil
• 1/4 cup rice vinegar
• 1 tablespoon granulated sugar
• 4 ounces asparagus, trimmed and thinly shaved on an angle (about 1 cup)
• 12 ounces fresh lump crabmeat, picked over
• 3 tablespoons sour cream
• Lemon zest plus 2 1/2 tablespoons fresh lemon juice, divided
• 6 small sourdough bread slices (about 3/4 inch thick), toasted
• Thinly sliced chives, for garnish