Roasted Asparagus, Shaved Vidalia Onion, Tomato And Crabmea

Roasted Asparagus, Shaved Vidalia Onion, Tomato And Crabmea Ingredients

1 lb Fresh asparagus; washed and	; thick)
Salt	DRESSING
Black pepper	1/2 c Extra virgin olive oil
2 tb Olive oil	2 tb Minced shallots
1 lb Lump crab meat	1 ts Minced garlic
1/4 c Small diced red onions	2 Lemons; Juice of
1 md Vadalia onion; shaved very	1/4 c Finely chopped fresh herbs;
12 sl Tomatoes; such as beefsteak	; chervil, parsley,
; or vine ripened	; and tarragon)
; (about 1/4 in.

Instructions for Roasted Asparagus, Shaved Vidalia Onion, Tomato And Crabmea

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 1/2 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 1/2 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.

Main Ingredient: OnionsCuisine: Uncategorized

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