ASPARAGUS ELLEN

Table of Contents

ASPARAGUS ELLEN

ASPARAGUS ELLEN. Alimento Base: Asparagus, 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...
Tiempo de preparación 45 min
Tiempo total 45 min
Plato Asparagus
Cocina United States
Raciones 8 comensales

Ingredientes
  

  • 64 fresh asparagus spears
  • 2 cups cold water
  • 1/2 teaspoon salt
  • 2 pounds lump crab meat picked over to remove any shell and cartilage
  • 1/4 cup ½ stick butter
  • Mousseline Sauce recipe below
  • Freshly grated Parmesan cheese for sprinkling
  • 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

Elaboración paso a paso
 

  • Preparation
  • 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.
  • Mousseline 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.