Crab And Asparagus Dijonnaise

• 1/2 teaspoon vegetable oil
• 1/2 teaspoon lemon juice fresh
• 1 teaspoon tarragon leaves fresh, minced, or 1/4 ts dried tarragon
• 9/16 teaspoons shallots minced
• 1/4 teaspoon salt
• 1/2 pound crab meat fresh, cooked, shredded
• 12 each asparagus spears, steamed, chilled, split lengthwise
• 2 each eggs yolks, room temperature
• 1 tablespoon vinegar rice wine
• 2 teaspoons lemon juice fresh
• 5 teaspoons prepared mustard dijon
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 dash white pepper dash
• 1/2 cup vegetable oil
• 1/2 cup creme fraiche

1. Combine the oil, lemon juice, tarragon, shallots and salt.
2. Toss with the crab.
3. Place in a covered container and refrigerate for several hours to let flavors blend.
4. To serve, place an asparagus spear-half on each leaf of endive.
5. Top with approximately 2 to 3 teaspoons Dijon Sauce and sprinkle with crab.
6. Dijon Sauce: Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender.
7. Blend for a few seconds.
8. With the motor still running, add the oil in a slow steady stream until well incorporated.
9. Remove the sauce to a bowl and whisk in the Creme Fraiche.
10. Cover and refrigerate.
11. This can be made several days in advance and kept in the refrigerator.
12. Leftover sauce is wonderful with chilled artichokes.

vegetable oil, lemon juice fresh, tarragon, shallots, salt, crab meat, lengthwise, eggs yolks, vinegar rice wine, lemon juice fresh, sugar, salt, white pepper, vegetable oil, creme fraiche

Taken from recipeland.com/recipe/v/crab-asparagus-dijonnaise-2319 (may not work)