Name: Roasted Asparagus, Shaved Vidalia Onion, Tomato And Crabmea
Ingredients: 1 lb Fresh asparagus; washed and trimmed; Salt; Black pepper; 2 tb Olive oil; 1 lb Lump crab meat; 1/4 c Small diced red onions; 1 md Vadalia onion; shaved very thin; 12 sl Tomatoes; such as beefsteak; ; or vine ripened; ; (about 1/4 in.; ; thick); 1/2 c Extra virgin olive oil; 2 tb Minced shallots; 1 ts Minced garlic; 2 Lemons; Juice of; 1/4 c Finely chopped fresh herbs; (such as basil,; ; chervil, parsley,; ; and tarragon)

I do not believe that we can preach the gospel if we do not preach justification by faith, without works. Nor unless we preach the sovereignty of God in the dispensation of grace. Nor unless we exalt the electing, unchangeable, eternal, immutable, conquering love of Jehovah. Nor do I think we can preach the gospel, unless we base it upon the particular redemption which Christ made for His elect and chosen people. Nor can I comprehend a gospel which lets saints fall away after they are called.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Gma1	1	servings

INGREDIENTS

1	lb	Fresh asparagus; washed and trimmed
		Salt
		Black pepper
2	tb	Olive oil
1	lb	Lump crab meat
1/4	c	Small diced red onions
1	md	Vadalia onion; shaved very thin
12	sl	Tomatoes; such as beefsteak
		; or vine ripened
		; (about 1/4 in.
		; thick)
1/2	c	Extra virgin olive oil
2	tb	Minced shallots
1	ts	Minced garlic
2		Lemons; Juice of
1/4	c	Finely chopped fresh herbs; (such as basil,
		; chervil, parsley,
		; and tarragon)

INSTRUCTIONS

DRESSING
1. Preheat oven to 400 degrees Fahrenheit.
2. Add asparagus to a pot of salted boiling water, cook for 2 minutes.
3. Remove asparagus from the water and place in a bowl of ice water
(called: shocking) for 4 minutes, remove and pat dry.
4. Toss asparagus with 2 tablespoons of olive oil, season with salt and
pepper, place on a baking sheet lined with parchment paper and roast for 6
minutes.
5. Remove asparagus from oven and cool.
6. In a small mixing bowl whisk 1/2 cup of extra virgin olive oil and lemon
juice, to emulsify the vinaigrette (should turn cloudy). Add shallots and
garlicup Season with salt and pepper. Whisk in herbs and set aside.
7. Toss the crab meat with 1/2 cup of the dressing, adding the red onions,
again season with salt and pepper.
8. Season both sides of the tomatoes with salt and pepper.
9. Assemble: Arrange tomato slices on a plate, place asparagus over
tomatoes, arrange the Vadalia onions over the asparagus, drizzle the
remainder of the dressing, and finally mound the crab meat salad in the
center.
Yields: 6 servings
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

A Message from our Provider:

“No God, no peace. Know God, know peace.”