Carolines with asparagus and lemon
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Carolines with asparagus and lemon
  Asparagus    Lemon  
Last updated 6/12/2012 1:12:23 AM. Recipe ID 40314. Report a problem with this recipe.
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      Title: Carolines with asparagus and lemon
 Categories: Asparagus
      Yield: 8 Servings
 
      2    Dozen asparagus
      4 oz Crab meat
      1    Whole lemon
      1 tb Shallot; chopped
      1 tb Heavy cream
      2 oz 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 shallots. Let simmer until the liquid is completely
  evaporated. Add the cream and let boil until thick. Whisk in the
  butter cut into cubes, keeping the pan over the heat. Remove when the
  butter is melted. Season with salt and pepper, add chopped dill.
  
  3. Reheat the asparagus by pouring boiling water on towel into which
  the separated 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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Recipe ID 40314 (Apr 03, 2005)

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