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Crab And Asparagus Dijonnaise

Recipe name:
Crab And Asparagus Dijonnaise

Recipe category:
Appetizers

What are your thoughts about this delightful dish?

Recipe detials:

Ingredients
1/2	teaspoon	vegetable oil
1/2	teaspoon	lemon juice, fresh
1	teaspoon	tarragon, fresh, minced, or 1/4 ts dried tarragon
9/16	teaspoon	shallots, minced
1/4	teaspoon	salt
1/2	pound	crabmeat, fresh, cooked, shredded
		2-3 endive, belgian, heads, separated, rinsed, chilled
12	each	asparagus, spears, steamed, chilled, split lengthwise
		---Dijon Sauce---
2	each	egg, yolks, room temperature
1	tablespoon	vinegar, rice wine
2	teaspoon	lemon juice, fresh
5	teaspoon	mustard, dijon
1/2	teaspoon	sugar
1/4	teaspoon	salt
1		pepper, white, dash
1/2	cup	vegetable oil
1/2	cup	creme fraiche
Directions:
Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend. To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab. Dijon Sauce: Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated. Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes.

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Crab And Asparagus Dijonnaise

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