Oscar Style Recipe

Preparation

1. 1

   Prepare the Asparagus

   Trim the ends of the asparagus and steam or blanch until bright green and tender, about 3-5 minutes. Season with salt and pepper.

2. 2

   Make the Béarnaise Sauce

   In a small saucepan, combine the white wine vinegar, shallots, and half of the tarragon. Simmer until reduced by half. Strain the mixture into a bowl.

3. 3

   Emulsify the Sauce

   Add the egg yolks to the strained mixture and whisk until thick. Gradually drizzle in the melted butter while continuously whisking until the sauce is smooth and creamy. Stir in the remaining tarragon, and season with salt and pepper.

4. 4

   Combine and Serve

   Gently fold the Alaskan king crab meat into the béarnaise sauce. Serve the crab mixture over the steamed asparagus and drizzle with any remaining sauce.