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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Asparagus
Trim the ends of the asparagus and blanch them in boiling salted water for 2-3 minutes until bright green and tender-crisp. Drain and immediately place them in an ice bath to stop cooking. Set aside.
- 2
Make the Bearnaise Sauce
In a small saucepan, combine shallots, white wine vinegar, and 1 tablespoon of water. Simmer over medium heat until reduced by half. Remove from heat and let it cool slightly.
- 3
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and the shallot mixture until pale and thick. Gradually add melted butter while whisking continuously until the sauce emulsifies and thickens.
- 4
Add Tarragon and Season
Stir in the chopped tarragon, salt, and black pepper to taste. Keep the sauce warm until ready to serve.
- 5
Assemble the Dish
On a serving platter, arrange the blanched asparagus and top with lump crab meat. Drizzle generously with bearnaise sauce.