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...
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.
