| 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.
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