Carolines with Asparagus and Lemon

129 calories per serving view nutrition facts

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Ingredients

24	each	asparagus
4	ounces	crab meat
1	whole	lemon
1	tablespoon	shallot	chopped
1	tablespoon	heavy whipping cream
2	ounces	butter
1	x	dill weed
1	x	black pepper	to taste

Directions

Cook the asparague and cool in cold water. Reserve.

Prepare the sauce by boiling the lemon juice with 1/4 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 1/2 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.

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Nutrition Facts

Serving Size 36g

Amount per Serving

Calories 129 90% of calories from fat

	% Daily Value*
Total Fat 13.0g	20%
Saturated Fat 8.0g	40%
Trans Fat 0.0g
Cholesterol 49mg	16%
Sodium 136mg	6%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 4.0g	7%

Vitamin A	9%		Vitamin C	1%
Calcium	2%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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