Roasted asparagus, shaved vidalia onion, tomato and crabmea
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh asparagus; washed and trimmed |
| Salt | ||
| Black pepper | ||
| 2 | tablespoons | Olive oil |
| 1 | pounds | Lump crab meat |
| ¼ | cup | Small diced red onions |
| 1 | medium | Vadalia onion; shaved very thin |
| 12 | slices | Tomatoes; such as beefsteak |
| ; or vine ripened | ||
| ; (about 1/4 in. | ||
| ; thick) | ||
| ½ | cup | Extra virgin olive oil |
| 2 | tablespoons | Minced shallots |
| 1 | teaspoon | Minced garlic |
| 2 | Lemons; Juice of | |
| ¼ | cup | Finely chopped fresh herbs; (such as basil, |
| ; chervil, parsley, | ||
| ; and tarragon) | ||
Directions
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 ½ 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 ½ 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.