| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
White asparagus, blanched |
|
|
halved |
| 2/3 |
c |
Extra-virgin olive oil |
| 2 |
|
Lemons, Juice of |
| 1/2 |
c |
Chopped fresh mild herbs |
| 1 |
|
Head of radicchio, cut into |
|
|
fourths |
| 2 |
T |
Olive oil Salt and pepper |
| 1 |
lb |
Fresh jumbo crab meat |
| 2 |
T |
Chopped parsley |
| 1/4 |
c |
Grated Parmigiano-Reggiano |
|
|
Cheese |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2322 Preheat the grill. In a mixing bowl,
combine the extra virgin olive oil and lemon juice together. Whisk in
the herbs until incorporated, reserve 1/4 cup of the vinaigrette.
Season with salt and pepper. Place the asparagus in a 8 by 8 by 1
1/2-inch square glass dish. Pour the herb vinaigrette over the
asparagus and let marinate for 30 minutes. Brush each fourth of the
radicchio with the olive oil and season with salt and pepper. Place on
the grill, core side down, and grill 1 to 2 minutes on each side.
Remove from the grill and set aside. Toss the crab meat with the
reserved vinaigrette and season with salt and pepper. Fan out the
leaves of the radicchio and stuff the crab meat in between the leaves.
Remove the asparagus from the vinaigrette and reserve the vinaigrette.
On an over-sized platter, arrange the asparagus on the bottom. Place
the radicchio over the asparagus. Drizzle the entire platter with some
of the reserved vinaigrette. Garnish with parsley and
Parmigiano-Reggiano cheese. Yield: 4 servings Posted to
recipelu-digest by molony <molony@scsn.net> on Feb 28, 1998
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