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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Asparagus
Trim the ends of the asparagus and blanch in boiling salted water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 2
Make the Béarnaise Sauce
In a small saucepan, combine shallots, white wine vinegar, and tarragon. Simmer until reduced to about 2 tablespoons. Strain and set aside. In a mixing bowl, whisk together the egg yolks, reduced vinegar mixture, and a pinch of salt. Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Season with salt and pepper to taste.
- 3
Combine Crab Meat and Asparagus
In a mixing bowl, gently combine the crab meat with a little salt and pepper. On a serving plate, arrange the blanched asparagus and top with the crab mixture.
- 4
Serve
Drizzle the béarnaise sauce over the crab and asparagus. Serve immediately.