Asparagus with lump Crab meat and Sherry vinaigrette

Dish Name : Asparagus with lump crab meat and sherry vinaigrette

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.