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Crab And Asparagus Dijonnaise

Crab And Asparagus Dijonnaise is built on Vegetable Oil, Fresh Lemon Juice, and Salt. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 tsp
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Combine the oil, lemon juice, tarragon, shallots and salt.

2. 2

   Toss with the crab.

3. 3

   Place in a covered container and refrigerate for several hours to let flavors blend.

4. 4

   To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.

5. 5

   Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender.

6. 6

   Blend for a few seconds.

7. 7

   With the motor still running, add the oil in a slow steady stream until well incorporated.

8. 8

   Remove the sauce to a bowl and whisk in the Creme Fraiche.

9. 9

   Cover and refrigerate.

10. 10

    Leftover sauce is wonderful with chilled artichokes.