Carolines With Asparagus And Lemon
Ingredients
some salt and pepper
2 dozens asparagus
65 gr crab meat
1 lemon
8 gr shallot
16 ml cream
55 gr butter
1 salt and pepper
60 ml water
1/2 butter sauce
Instructions
6. Cut each choux in half. Place some crabmeat in the bottom of each and place 3 asparagus spears on top. Cover with some lemon butter sauce and place the top of the choux on to cover.