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Fresh Asparagus And Lump Crab Salad With A
Sauce Ravigote
2
1
2
Bunch Fresh green asparagus
Cup Homemade mayonnaise
Teaspoon Dijon mustard
Juice of one lemon
1
1
1
1
1
1
1
1
/2 Cup Minced onions
Tablespoon Minced shallots
Teaspoon Minced garlic
/4 Cup Pressed capers
Tablespoon Chopped parsley
Tablespoon Chopped chervil
Tablespoon Chopped tarragon
Pound Lump crabmeat; picked over
For shells and cartledge
Bring a pot of salted water to a boil. Trim off about 2 inches from the
bottom of the asparagus. When the water comes to a boil. Add the asparagus
and cook for 2 to 3 minutes, (depending on the size of the asparagus).
Remove the asparagus and place in a large mixing bowl of ice water. Leave
the asparagus in the water for 2 minutes. Remove from the water and pat dry.
In a mixing bowl, whisk the mayonnaise, mustard, lemon juice, onions,
shallots, garlic, capers, parsley, chervil and tarragon. Mix well. Season
the mixture with salt and pepper. Add the crab meat and mix well. Reseason
if needed. Arrange the asparagus on a platter and spoon the crab mixture
over the center of the asparagus.
Fresh Asparagus And Lump Crab Salad With A Sauce Ravigote
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