Fresh asparagus & lump crab salad with a sauce ravigote

1 servings

Ingredients

Quantity Ingredient
2.00 bunch fresh green asparagus
1.00 cup homemade mayonnaise
2.00 teaspoon dijon mustard
1 juice of one lemon
½ cup minced onions
1.00 tablespoon minced shallots
1.00 teaspoon minced garlic
¼ cup pressed capers
1.00 tablespoon chopped parsley
1.00 tablespoon chopped chervil
1.00 tablespoon chopped tarragon
1.00 pounds lump crabmeat; picked over
1 for shells and cartledge

Directions

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.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-24-1998

Recipe by: Emeril Lagasse

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