carolines with asparagus and lemon

How To Make carolines with asparagus and lemon

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