Fresh Asparagus And Lump Crab Salad With A Sauce Ravigote

Recipe Ingredients

2		Fresh green asparagus
1 cup	237ml	Homemade mayonnaise
2 teaspoons	10ml	Dijon mustard
		Juice of one lemon
1/2 cup	31g / 1.1oz	Minced onions
1 tablespoon	15ml	Minced shallots
1 teaspoon	5ml	Minced garlic
1/4 cup	59ml	Pressed capers
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Chopped chervil
1 tablespoon	15ml	Chopped tarragon
1 lb	454g / 16oz	Lump crabmeat - picked over
		For shells and cartledge

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B06 broadcast 04-22-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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