ASPARAGUS ELLEN
- 64 fresh asparagus spears
- 2 cups cold water
- ½ teaspoon salt
- 2 pounds lump crab meat, picked over to remove any shell and cartilage
- ¼ cup (½ stick) butter
- Mousseline Sauce (recipe below)
- Freshly grated Parmesan cheese for sprinkling
Rinse asparagus spears thoroughly under cold running water, then
trim stems so that spears are about 4 inches in length. Using a
vegetable peeler or knife, scrape away tough skin from just below
the asparagus tip to the base of stalk.
Place asparagus in a large sauté pan along with 2 cups cold water
and the salt. Boil the spears gently over medium heat until tender,
about 10 minutes, then remove from the pan and blot dry on paper
towels. Place on a warm plate while cooking crabmeat.
Melt the butter in a large skillet. Add the crabmeat and sauté for
several minutes until heated through. To serve, divide the spears
between eight plates. Top with 1/2 cup of crabmeat, then cover with
Mousseline Sauce. Sprinkle with Parmesan cheese and serve hot.
Makes 8 servings
Preparation time: 20 minutes
Cooking time: 15 minutes
Mousseline Sauce
- 1/2 cup heavy cream
- pinch of salt
- pinch of white pepper
- 1 teaspoon chopped fresh parsley
- 1 tablespoon dry white wine
- 2 cups hollandaise sauce
In a medium bowl, combine the cream, salt, and pepper. Beat with
a whisk until thick enough to form a ribbon trail, then add the
parsley, wine and hollandaise sauce. Fold until thoroughly blended.
Makes 2 1/2 cups
Preparation time: 10 minutes
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