Asparagus With lump Crab Meat And Sherry Vinaigrette

Ingredients for 10 portions

0.5KGAsparagus, peeled and trimmed
0.25KGcanned crabmeat
0.25KGJulienne tomato
0.03LITREChopped chives


  • Cook the asparagus until barely tender in a large amount of boiling water, Shock and drain.
  • Gently toss the asparagus with the vinaigrette and marinate for at least 1 and up to 4 hours before serving.
  • For each potion: Arrange 0.050 KG asparagus on a chilled plate and top with 0.030 KG each crabmeat and tomatoes. Drizzle with additional vinaigrette. Scatter chives over each portion to garnish.
    Note: Use sherry vinegar in the preparation of the dressing.