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Receta Fresh Asparagus And Lump Crab Salad With A Sauce Ravigote

Name: Fresh Asparagus And Lump Crab Salad With A Sauce Ravigote
Ingredients: 2 bn Fresh green asparagus; 1 c. Homemade mayonnaise; 2 tsp Dijon mustard Juice of one lemon; 1/2 c. Chopped onions; 1 Tbsp. Chopped shallots; 1 tsp Chopped garlic; 1/4 c. Pressed capers; 1 Tbsp. Minced parsley; 1 Tbsp. Minced chervil; 1 Tbsp. Minced tarragon; 1 lb Lump crabmeat picked over for shells and cartledge

de Global Cookbook

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Ingredientes

2 bn Fresh green asparagus
1 c. Homemade mayonnaise
2 tsp Dijon mustard Juice of one lemon
1/2 c. Chopped onions
1 Tbsp. Chopped shallots
1 tsp Chopped garlic
1/4 c. Pressed capers
1 Tbsp. Minced parsley
1 Tbsp. Minced chervil
1 Tbsp. Minced tarragon
1 lb Lump crabmeat picked over for shells and cartledge

Direcciones

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 in the asparagus and cook for 2 to 3 min, (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 min. 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 mix with salt and pepper. Add in the crab meat and mix well. Reseason if needed.
Arrange the asparagus on a platter and spoon the crab mix over the center of the asparagus.