Fresh Asparagus And Lump Crab Salad With A Sauce Ravigote
Instructions:
- 2 Bunch Fresh green asparagus
- 1 Cup Homemade mayonnaise
- 2 Teaspoon Dijon mustard
- Juice of one lemon
- 1/2 Cup Minced onions
- 1 Tablespoon Minced shallots
- 1 Teaspoon Minced garlic
- 1/4 Cup Pressed capers
- 1 Tablespoon Chopped parsley
- 1 Tablespoon Chopped chervil
- 1 Tablespoon Chopped tarragon
- 1 Pound Lump crabmeat; picked over
- For shells and cartledge
- 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.