Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 0.5 | KG | Asparagus, peeled and trimmed |
| 0.24 | LITRE | Vinaigrette |
| 0.25 | KG | canned crabmeat |
| 0.25 | KG | Julienne tomato |
| 0.03 | LITRE | Chopped chives |
Method:
- 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.