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Ingredients
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Crab and Asparagus
Béarnaise Sauce
Method
Crab and Asparagus
- 1
Prepare the Asparagus
Trim the ends of the asparagus and wash them under cold water. Pat dry with a towel.
- 2
Cook the Asparagus
In a large skillet, heat olive oil over medium heat. Add the asparagus and season with salt and black pepper. Sauté for about 5-7 minutes until tender-crisp.
- 3
Add Crab
Gently fold in the crab meat into the skillet with asparagus and cook for another 2-3 minutes until heated through. Remove from heat and set aside.
Béarnaise Sauce
- 4
Prepare the Shallots
Finely chop the shallots and add them to a small saucepan with white wine vinegar and half of the tarragon. Simmer over low heat until reduced by half. Strain and set aside.
- 5
Melt the Butter
In a separate saucepan, melt the unsalted butter over low heat until it is completely melted and starts to foam. Remove from heat and let it cool slightly.
- 6
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and the strained shallot mixture until combined.
- 7
- 8
Finish the Sauce
Stir in the remaining tarragon, lemon juice, salt, and black pepper to taste.
Assembly
- 9
Plate the Dish
On a serving plate, arrange the sautéed crab and asparagus mixture. Drizzle generously with the béarnaise sauce on top.
- 10
Serve
Serve immediately while warm, garnished with extra tarragon if desired.
