How To make Crab And Asparagus Dijonnaise
Ingredients
1/2
teaspoon
vegetable oil
1/2
teaspoon
lemon juice, fresh
1
teaspoon
tarragon, fresh, minced, or 1/4 ts dried tarragon
9/16
teaspoon
shallots, minced
1/4
teaspoon
salt
1/2
pound
crabmeat, fresh, cooked, shredded
2-3 endive, belgian, heads, separated, rinsed, chilled
12
each
asparagus, spears, steamed, chilled, split lengthwise
Dijon Sauce:
2
each
egg, yolks, room temperature
1
tablespoon
vinegar, rice wine
2
teaspoon
lemon juice, fresh
5
teaspoon
mustard, dijon
1/2
teaspoon
sugar
1/4
teaspoon
salt
1
pepper, white, dash
1/2
cup
vegetable oil
1/2
cup
creme fraiche
Directions:
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.
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Jeff shows his recruits how to make pepper-crusted steak topped with crab meat and Hollandaise sauce, with a side of fresh asparagus!
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Steak Oscar with Stone Crab and Breezy Béarnaise Sauce
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 50 min
Active: 45 min
Yield: 4 servings
Ingredients
Four 3-inch center-cut filets mignons
Kosher salt and coarsely ground black pepper
2 tablespoons canola oil
1 bunch asparagus, tough ends trimmed
1 tablespoon olive oil
1 lemon, zested and juiced
8 stone crab claws, meat removed, shells discarded
Breezy Béarnaise Sauce, recipe follows, for serving
Flaky sea salt, for garnish
Breezy Béarnaise Sauce:
1 1/2 sticks (12 tablespoons) unsalted butter
1 tablespoon minced shallot
3 sprigs fresh tarragon
2 tablespoons white wine vinegar
1 tablespoon lemon juice, plus more if needed
1 teaspoon Dijon mustard
3 large egg yolks
Kosher salt, optional
Directions
Preheat the oven to 250 degrees F.
Place the steak onto a sheet tray lined with a rack and season generously with kosher salt and pepper. Transfer to the oven and cook until the temperature registers 115 to 120 degrees F, 20 to 25 minutes.
Heat the canola oil in a large skillet over medium-high heat. Sear the steak, 2 to 3 minutes per side. Remove from the skillet and set aside to rest.
Preheat a grill pan over medium-high heat.
Toss the asparagus with the olive oil and kosher salt and pepper to taste. Place onto the grill and cook for 7 to 8 minutes. Flip and cook until the asparagus is tender but still has some texture, another 2 to 3 minutes. Remove from the grill and slice on a bias into 1- to 1 1/2-inch pieces. Toss with the lemon zest and juice and kosher salt and pepper to taste.
To serve, plate the steak and top with the stone crab meat. Smother with the Breezy Béarnaise Sauce. Serve alongside the lemony asparagus. Garnish with flaky sea salt.
Breezy Béarnaise Sauce:
Slowly melt the butter over medium-low heat in a small saucepan with the shallot and 2 sprigs of the tarragon. Once fully melted, keep warm and let steep for 5 minutes. Discard the tarragon sprigs.
Place the white wine vinegar, lemon juice, Dijon mustard and egg yolks into a blender and blend until just combined, about 10 seconds. While the blender is still running, slowly stream in the warm, melted butter through the top hole until thickened, 30 seconds to 1 minute. Add the chopped leaves of the remaining tarragon and adjust the seasoning with more lemon juice and kosher salt to taste if needed.
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Jeff's Steak Oscar with Asparagus | Worst Cooks in America | Food Network
Delicious Asparagus Mushroom Stir Fry (Quick and Easy)
Asparagus and mushrooms are a taste combination that is hard to beat. This stir fry can be a side or a main dish, and it is a quick and easy, one-skillet meal! Colorful, fast, and oh so easy!
To print this recipe:
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Salmon with Creamy Herb & Garlic Sauce
This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It's just an excellent, easy salmon recipe for all those times when you want a touch of luxury with minimal effort!
PRINT RECIPE:
Crab Imperial
16 ounces lump crab
2 tablespoons parsley
Set aside
Sauce
1 1/2 cups mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
2 tablespoons lemon juice
1 tablespoon celery salt
Add 2/3 of the mixture to the crab. Toss gently
Place in baking dish top with remaining sauce.
Sprinkle with paprika
Bake 400° 12 minutes
Crab & asparagus salad with real salad cream
Crab & asparagus salad with real salad cream
Prep:15 mins
Cook:6 mins
Easy
Serves 2
Ingredients
10 asparagus spears, each trimmed and cut into 3 pieces on the diagonal
100g broad beans, podded
handful watercress
100g crabmeat (I used a mixture of white and brown)
For the salad dressing
1 large egg
2 tsp Dijon mustard
1½ tsp golden caster sugar
1 tbsp lemon juice
1 tbsp extra-virgin olive oil
3 tbsp double cream
Method
1.Boil the asparagus and beans in salted water for 2 mins, drain well, then cool quickly under cold running water. Slip the outer skins from the beans.
2.For the salad cream, put the egg into a pan of boiling water, then boil for 5 mins. Cool quickly under running water, then peel. Cut the egg carefully in half, then scoop the yolk into a bowl. Whisk in the mustard, sugar, lemon juice and seasoning. Whisk in the oil and cream.
3.Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.
Crab & asparagus salad with real salad cream