carolines with asparagus and lemon
(1 rating)
No Image
►
(1 rating)
Ingredients For carolines with asparagus and lemon
-
24asparagus spears
-
4 ozcrabmeat
-
1lemon
-
1 Tbspshallots, chopped
-
1 Tbspheavy cream
-
2 ozbutter
-
"just a pinch" of chopped dill
-
"just a pinch" of salt
-
"just a pinch" of pepper
How To Make carolines with asparagus and lemon
-
1Cook the asparagus and cool in cold water. Reserve.
-
2Prepare the sauce by boiling the lemon juice with 1/4 cup water and the shallots. Let simmer until the liquid is completely evaporated.
-
3Add the cream and let boil until thick.
-
4Whisk in the butter cut into cubes, keeping the pan over the heat.
-
5Remove when the butter is melted.
-
6Season with salt and pepper, add chopped dill.
-
7Reheat the asparagus by pouring boiling water on towel into which the separated asparagus have been placed.
-
8If using crabmeat, place the crabmeat in a small pan with 1/2 of the butter sauce and heat.
-
9Do not allow to boil.
-
10Make a pate a choux.
-
11Cut each choux in half.
-
12Place some crabmeat in the bottom of each and place 3 asparagus spears on top.
-
13Cover with some lemon butter sauce and place the top of the choux on to cover.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT