Asparagus And Crab Ragout

Recipe Ingredients

1 teaspoon	5ml	Olive oil
1 tablespoon	15ml	Chopped shallots
1/2 cup	31g / 1.1oz	Peeled - seeded diced tomato (concasse)
1 teaspoon	5ml	Chopped garlic
1/2 lb	227g / 8oz	Cooked asparagus - cut into 1" pieces on diagonal (1 cup)
1/2 cup	118ml	Light fish or chicken stock
1 cup	62g / 2.2oz	Lump crabmeat - picked over for shells and cartilage
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Prepared puff pastry shells - baked
2 tablespoons	30ml	Chopped parsley - for garnish

Recipe Instructions

Heat oil in a saute pan, add shallots and cook 30 seconds, stirring. Add tomatoes and garlic and cook, stirring, 2 minutes. Add asparagus and stock. Bring to a boil, add crabmeat and stir in butter.

Season to taste with salt and pepper. Split open piping hot pastry shells and spoon ragout into bottom half. Set top over on an angle and sprinkle with parsley. This recipe yields 2 appetizer or lunch servings.

Source:
Emeril Lagasse

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