Carolines with Asparagus and Lemon

Carolines With Asparagus And Lemon Recipe

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asparagus spears
4 oz
1 Tbsp
shallots, chopped
1 Tbsp
heavy cream
2 oz
"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.

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About Carolines with Asparagus and Lemon

Course/Dish: Fish
Other Tag: Quick & Easy

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