Carolines With Asparagus And Lemon

Ingredients

some salt and pepper
2 dozens asparagus
4 ounces crab meat
1 lemon
1 tablespoon shallot
1 tablespoon cream
2 ounces butter
1 salt and pepper
1/4 cup 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.