Oscar Style Recipe
Topped with King crab, asparagus and Béarnaise
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Asparagus
Trim the asparagus and blanch in boiling salted water for 2-3 minutes until tender. Drain and set aside.
- 2
Make the Béarnaise Sauce
In a saucepan, combine white wine vinegar, shallots, and tarragon. Simmer until reduced by half. Strain the mixture and return it to the pan. Whisk in egg yolks and cook over low heat until thickened. Gradually whisk in melted butter until the sauce is smooth. Season with salt and pepper.
- 3
Plate the Dish
Place the blanched asparagus on the plate. Top with a generous portion of King crab meat. Drizzle with Béarnaise sauce and serve immediately.
