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Crab And Asparagus Dijonnaise
| Ingredients | |||
| 1/2 | teaspoon | vegetable oil | |
| 1/2 | teaspoon | lemon juice, fresh | |
| 1 | teaspoon | tarragon, fresh, minced, or 1/4 ts dried tarragon | |
| 9/16 | teaspoon | shallots, minced | |
| 1/4 | teaspoon | salt | |
| 1/2 | pound | crabmeat, fresh, cooked, shredded | |
| 2-3 endive, belgian, heads, separated, rinsed, chilled | |||
| 12 | each | asparagus, spears, steamed, chilled, split lengthwise | |
| ---Dijon Sauce--- | |||
| 2 | each | egg, yolks, room temperature | |
| 1 | tablespoon | vinegar, rice wine | |
| 2 | teaspoon | lemon juice, fresh | |
| 5 | teaspoon | mustard, dijon | |
| 1/2 | teaspoon | sugar | |
| 1/4 | teaspoon | salt | |
| 1 | pepper, white, dash | ||
| 1/2 | cup | vegetable oil | |
| 1/2 | cup | creme fraiche | |
Directions: | |||
| Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend. To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab. Dijon Sauce: Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated. Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes.  | |||
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