Heat a large non-reactive saute pan. When the pan is hot, add the champagne, 2 tablespoons shallots, and vanilla bean. Cook for 4 minutes, or until the liquid reduces to about 2 tablespoons. Stir in the cream and cook for 1 minute. Season with salt and pepper. Reduce the heat to low, whisk in the butter, a few cubes at a time. Remove the pan from the heat when all of the butter is incorporated. In a saute pan, melt the remaining 2 tablespoons butter. Add the claws and remaining shallots. Saute for 4 to 5 minutes. Season with salt and pepper. Spoon the sauce in the center and around the rim of the plate. Arrange the asparagus in the center of the sauce, forming a triangle. Mound the claws in the center of the sauce. Garnish with long chives and chopped chives. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2445 broadcast 12-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 02-15-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (451g)|
|Recipe Makes: 4|
|Calories from Fat: 952 (78%)|
|Amt Per Serving||% DV|
|Total Fat 105.7g||141 %|
|Saturated Fat 65.8g||329 %|
|Monounsaturated Fat 27.4g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 454.2mg||140 %|
|Sodium 1363.1mg||47 %|
|Potassium 918.8mg||24 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 9.6g|
|Protein 42.7g||61 %|
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Calories per serving: 1213
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