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Carolines with Asparagus & Lemon

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Recipe

 
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
24 each asparagus
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4 ounces crab meat
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1 whole lemon
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1 tablespoon shallots
chopped
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1 tablespoon heavy whipping cream
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2 ounces butter
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1 x dill weed
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1 x black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
24 each asparagus
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115.6 ml/g crab meat
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1 whole lemon
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15 ml shallots
chopped
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15 ml heavy whipping cream
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57.8 ml/g butter
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1 x dill weed
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1 x black pepper
to taste
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Directions

Cook the asparague and cool in cold water. Reserve.

Prepare the sauce by boiling the lemon juice with ¼ cup water and the shallots.

Let simmer until the liquid is completely evaporated.

Add the cream and let boil until thick.

Whisk in the butter cut into cubes, keeping the pan over the heat.

Remove when the butter is melted.

Season with salt and pepper, add chopped dill.

Reheat the asparagus by pouring boiling water on towel into which the asparagus have been placed.

If using crabmeat, place the crabmeat in a small pan with ½ of the butter sauce and heat.

Do not allow to boil.

Make a Pate A Chou.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 12990% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 136mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 7g
Vitamin A 9% Vitamin C 1%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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