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Carolines with Asparagus and Lemon
* Exported from MasterCook Mac *
Carolines with Asparagus and Lemon
Recipe By : Academie de Cuisine
Serving Size : 8 Preparation Time :0:00
Categories : Asparagus
Amount Measure Ingredient -- Preparation Method
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2 dozens asparagus
4 ounces crab meat
1 whole lemon
1 tablespoon shallot -- chopped
1 tablespoon heavy cream
2 ounces butter
dill
salt and pepper
1. Cook the asparague and cool in cold water. Reserve.
2. Prepare the sauce by boiling the lemon juice with 1/4 cup water and the shal
lots. Let simmer until the liquid is completely evaporated. Add the cream and l
et boil until thick. Whisk in the butter cut into cubes, keeping the pan over t
he heat. Remove when the butter is melted. Season with salt and pepper, add cho
pped dill.
3. Reheat the asparagus by pouring boiling water on towel into which the separa
ted asparagus have been placed.
4. If using crabmeat, place the crabmeat in a small pan with 1/2 of the butter
sauce and heat. Do not allow to boil.
5. Make a Pate A Chou.
6. Cut each choux in half. Place some crabmeat in the bottom of each and place
3 asparagus spears on top. Cover with some lemon butter sauce and place the top
of the choux on to cover.
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Per serving: 77 Calories; 7g Fat (73% calories from fat); 3g Protein; 2g Carboh
ydrate; 31mg Cholesterol; 107mg Sodium
NOTES : Crabmeat stuffed puff's topped with asparagus. We made this at L'Academ
ie de Cuisine cooking class. I came home and made it the next day. Delicious!
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