Ingredients
- 2 doz asparagus
- 4 ounce Crab meat
- 1 whl lemon
- 1 Tbsp. Shallot, minced
- 1 Tbsp. Heavy cream
- 2 ounce Butter Dill Salt and pepper
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Carolines With Asparagus And Lemon
Servings: 8
Directions
- 1. Cook the asparague and cold in cool water. Reserve.
- 2. Prepare the sauce by boiling the lemon juice with 1/4 c. water and the shallots. Let simmer till the liquid is completely evaporated. Add in the cream and let boil till 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 in minced dill.
- 3. Reheat the asparagus by pouring boiling water on towel into that the separated asparagus have been placed.
- 4. If using crabmeat, place the crabmeat in a small pan with 1/2 of the butter sauce and heat. Don't allow to boil.
- 5. Make a Pate A Chou.
- 6. 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.
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