Fresh Asparagus and Lump Crab Salad with a Sauce Ravigote (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 small bunches of 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 |
Directions:
1. 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.
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