*  Exported from  MasterCook Mac  *
 
                     Carolines with Asparagus and Lemon
 
 Recipe By     : Academie de Cuisine
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Asparagus
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      dozens        asparagus
    4      ounces        crab meat
    1      whole         lemon
    1      tablespoon    shallot -- chopped
    1      tablespoon    heavy cream
    2      ounces        butter
                         dill
                         salt and pepper
 
 1. Cook the asparague and cool in cold water. Reserve.
 
 2. Prepare the sauce by boiling the lemon juice with 1/4 cup water and the shal
 lots. Let simmer until the liquid is completely evaporated. Add the cream and l
 et boil until thick. Whisk in the butter cut into cubes, keeping the pan over t
 he heat. Remove when the butter is melted. Season with salt and pepper, add cho
 pped dill.
 
 3. Reheat the asparagus by pouring boiling water on towel into which the separa
 ted asparagus have been placed.
 
 4. If using crabmeat, place the crabmeat in a small pan with 1/2 of the butter 
 sauce and heat. Do not allow to boil.
 
 5. Make a Pate A Chou.
 
 6. Cut each choux in half. Place some crabmeat in the bottom of each and place 
 3 asparagus spears on top. Cover with some lemon butter sauce and place the top
  of the choux on to cover.
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving: 77 Calories; 7g Fat (73% calories from fat); 3g Protein; 2g Carboh
 ydrate; 31mg Cholesterol; 107mg Sodium
 
 NOTES : Crabmeat stuffed puff’s topped with asparagus. We made this at L'Academ
 ie de Cuisine cooking class. I came home and made it the next day. Delicious!