Ingredients
- 2 dozens asparagus
- 1 lemon (whole)
- 1 salt and pepper
- 1/2 butter sauce
- 65 gr crab meat
- 60 ml water
- 55 gr butter
- 16 ml cream (heavy)
- 8 gr shallot (chopped)
- some salt and pepper
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.
