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carolines with asparagus and lemon

(1 rating)
(1 rating)

Ingredients For carolines with asparagus and lemon

  • 24
    asparagus spears
  • 4 oz
    crabmeat
  • 1
    lemon
  • 1 Tbsp
    shallots, chopped
  • 1 Tbsp
    heavy cream
  • 2 oz
    butter
  • "just a pinch" of chopped dill
  • "just a pinch" of salt
  • "just a pinch" of pepper

How To Make carolines with asparagus and lemon

  • 1
    Cook the asparagus 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.
  • 3
    Add the cream and let boil until thick.
  • 4
    Whisk in the butter cut into cubes, keeping the pan over the heat.
  • 5
    Remove when the butter is melted.
  • 6
    Season with salt and pepper, add chopped dill.
  • 7
    Reheat the asparagus by pouring boiling water on towel into which the separated asparagus have been placed.
  • 8
    If using crabmeat, place the crabmeat in a small pan with 1/2 of the butter sauce and heat.
  • 9
    Do not allow to boil.
  • 10
    Make a pate a choux.
  • 11
    Cut each choux in half.
  • 12
    Place some crabmeat in the bottom of each and place 3 asparagus spears on top.
  • 13
    Cover with some lemon butter sauce and place the top of the choux on to cover.

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