Recipe By : Academie de Cuisine
Serving Size : 8 Preparation Time :0:00
Categories : Asparagus Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 Asparagus spears
4 oz Crab meat
1 Lemon
1 tb Shallot -- chopped
1 tb Heavy cream
2 oz Butter
Dill
Salt and pepper
Cook the asparagus and cool in cold water. Reserve.
Prepare the sauce by boiling the lemon juice with 1/4 cup water and
the shallots. Let simmer until the liquid is completely evaporated.
Add the cream and let boil until thick. Whisk in the butter cut into
cubes, keeping the pan over the heat. Remove when the butter is
melted. Season with salt and pepper, add chopped dill.
Reheat the asparagus by pouring boiling water on towel into which the
separated asparagus have been placed.
If using crabmeat, place the crabmeat in a small pan with 1/2 of the
butter sauce and heat. Do not allow to boil.
Make a Pate A Chou.
Cut each choux in half. Place some crabmeat in the bottom of each and
place 3 asparagus spears on top. Cover with some lemon butter sauce
and place the top of the choux on to cover.
