Oscar Style Recipe
(Jumbo Lump Crab Meat Asparagus Bearnaise)
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Ingredients
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Crab and Asparagus
Bearnaise Sauce
Method
Preparing the Asparagus
- 1
Trim and Cook Asparagus
Begin by trimming the tough ends off the asparagus. In a large pot, bring water to a boil and add a pinch of salt. Blanch the asparagus in the boiling water for about 2-3 minutes until tender but still crisp.
- 2
Sauté Asparagus
Remove the asparagus from the boiling water and immediately plunge them into ice water to stop the cooking process. After a minute, drain and pat dry. Heat olive oil in a skillet over medium heat and sauté the asparagus for about 2-3 minutes. Season with salt and black pepper. Set aside.
Making Bearnaise Sauce
- 3
Prepare Shallots and Vinegar
In a small saucepan, combine the chopped shallots, white wine vinegar, and fresh tarragon. Simmer over medium heat until the liquid is reduced by half. Remove from heat and let it cool slightly.
- 4
Melt the Butter
In a separate saucepan, melt the unsalted butter over low heat until fully melted. Remove from heat and let it cool slightly.
- 5
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and the reduced shallot mixture until pale and frothy. Gradually add the melted butter while continuously whisking until the mixture thickens.
- 6
Season the Sauce
Add lemon juice, salt, and ground white pepper to the bearnaise sauce. Whisk until well combined and adjust seasoning to taste.
Combining Ingredients
- 7
Assemble the Dish
On a serving plate, arrange the sautéed asparagus in a neat line. Gently mound the jumbo lump crab meat on top of the asparagus. Drizzle the bearnaise sauce generously over the crab and asparagus. Serve immediately.