Oscar Style Lump Crab, Asparagus & Bearnaise Recipe
Indulge in our Oscar Style Lump Crab, where succulent lump crab meat is elegantly paired with tender asparagus, all drizzled with a rich and velvety Bearnaise sauce. This exquisite dish combines the freshest seafood with vibrant vegetables, creating a symphony of flavors that will elevate your dining experience to new heights.
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Ingredients
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Main Ingredients
Method
Preparation Steps
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 immediately plunge into ice water to stop the cooking process. Set aside.
Make the Bearnaise Sauce
In a small saucepan, combine the white wine vinegar, shallots, and half of the chopped tarragon. Simmer until reduced by half. Strain the mixture into a bowl and let it cool slightly.
Combine Egg Yolks
In a heatproof bowl, whisk the egg yolks together with the vinegar reduction and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture is pale and thickened.
Incorporate Butter
Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy. Stir in the remaining tarragon and season with salt and black pepper to taste.
Plate the Dish
On a serving plate, arrange the blanched asparagus. Top with the lump crab meat and drizzle generously with the bearnaise sauce. Serve immediately.