Ingredients
- 12 asparagus
- 3 endive
- 2 egg
- 1 nbsp
- 5/8 shallots
- 130 gr crabmeat
- 120 gr creme fraiche
- 120 ml vegetable oil
- 26 ml mustard
- 12 ml lemon juice
- 16 ml vinegar
- 2 gr salt
- 2 gr tarragon
- 2 gr sugar
- 2 ml vegetable oil
- 1 gr tarragon (dried)
- 1 gr pepper
Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend.
To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.
Dijon Sauce: Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated.
Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes.
