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Recipe by: hajere
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See below ingredients and instructions of the recipe
1 c Mayonnaise 1/4 ts Pepper
1 tb Lemon juice - fresh 1 lb Asparagus - trimmed
1 1/2 ts Tomato paste 8 oz Crabmeat - cooked
1 1/2 ts Shallot - minced 4 lg Boston lettuce leaves - or
1/2 ts Dijon mustard -butter lettuce leaves
Calories per serving: Number of Servings: 4 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and
pepper in medium bowl. Cover and refrigerate until ready to use. (Can be
prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water
until crisp-tender, about 4 minutes. Transfer to bowl of ice water and
cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste
with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus.
Spoon crabmeat mayonnaise over and serve.
Bon Appetit, April, 1991.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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