From Brennan’s in New Orleans

asparagus

photo by Scott W. Clemens

 

ingredients:

64 fresh asparagus spears
2 cups cold water
1⁄2 teaspoon salt
2 pounds lump crab meat, picked over to remove any shell and cartilage
1⁄4 cup (1⁄2 stick) butter
Mousseline Sauce (recipe below*)
Freshly grated Parmesan cheese for sprinkling

 

Procedure:

Rinse asparagus spears thoroughly under cold running water, then trim stems so that spears are about 4 inches in length. Using a vegetable peeler or knife, scrape away tough skin from just below the asparagus tip to the base of stalk.
Place asparagus in a large sauté pan along with 2 cups cold water and the salt. Boil the spears gently over medium heat until tender, about 10 minutes, then remove from the pan and blot dry on paper towels. Place on a warm plate while cooking crabmeat.
Melt the butter in a large skillet. Add the crabmeat and sauté for several minutes until heated through. To serve, divide the spears between eight plates. Top with 1/2 cup of crabmeat, then cover with Mousseline Sauce. Sprinkle with Parmesan cheese and serve hot.
Makes 8 servings
Preparation time: 20 minutes
Cooking time: 15 minutes
*Mousseline Sauce
1/2 cup heavy cream
pinch of salt
pinch of white pepper
1 teaspoon chopped fresh parsley
1 tablespoon dry white wine
2 cups hollandaise sauce
In a medium bowl, combine the cream, salt, and pepper. Beat with a whisk until thick enough to form a ribbon trail, then add the parsley, wine and hollandaise sauce. Fold until thoroughly blended.
Makes 2 1/2 cups
Preparation time: 10 minutes

 

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