Imagine a dish that transports you to the elegant coastlines of France with every single bite - a symphony of delicate seafood, crisp asparagus, and a tantalizing sauce that will make your taste buds dance! This Fresh Asparagus and Lump Crab Salad with Sauce Ravigote isn't just a recipe; it's a gourmet experience that transforms ordinary ingredients into an extraordinary culinary adventure that will impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pound fresh asparagus, trimmed
- 1 cup lump crab meat
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon capers, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing the asparagus. Rinse the fresh asparagus under cold water to remove any dirt or sand. Trim the woody ends of the asparagus, approximately 1-2 inches from the bottom, so that only the tender parts remain.
- Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat. Once boiling, carefully add the trimmed asparagus to the pot.
- Blanch the asparagus in the boiling water for about 2-3 minutes, or until they are bright green and tender-crisp. Be careful not to overcook them.
- While the asparagus is cooking, prepare an ice bath by filling a large bowl with ice and cold water. Once the asparagus is done cooking, immediately transfer them to the ice bath to stop the cooking process. Let them cool for a few minutes, then drain and pat dry with a clean kitchen towel.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, chopped capers, and lemon juice. Mix well until all the ingredients are fully incorporated and the sauce is smooth. Season with salt and pepper to taste.
- In a large serving bowl, gently combine the cooled asparagus and the lump crab meat. Be careful to keep the crab meat in larger chunks for a better presentation.
- Drizzle the sauce ravigote over the asparagus and crab mixture. Toss gently to coat the ingredients without breaking the crab meat.
- To serve, divide the salad among four plates or serve it family-style in a large bowl. Garnish with additional capers or a sprinkle of fresh herbs if desired.
- This salad can be served immediately or chilled in the refrigerator for 15-20 minutes to enhance the flavors. Enjoy your Fresh Asparagus and Lump Crab Salad with Sauce Ravigote!
Tips
- Choose the freshest ingredients: Select bright green, firm asparagus and high-quality lump crab meat for the best flavor.
- Master the blanching technique: The key to perfect asparagus is a quick blanch and immediate ice bath to preserve its vibrant color and crisp texture.
- Handle crab meat gently: Always fold crab meat carefully to maintain those beautiful large chunks that make the salad visually appealing.
- Customize your sauce: Feel free to adjust the Sauce Ravigote by adding fresh herbs like chives or tarragon for extra complexity.
- Serve chilled for maximum flavor: Letting the salad rest in the refrigerator for 15-20 minutes allows the flavors to meld beautifully.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 4g
Protein: 15g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 65mg
