2 dozens asparagus
4 ounces crab meat
1 whole lemon
1 tablespoon shallot — chopped
1 tablespoon heavy cream
2 ounces butter
dill salt and pepper
1. Cook the asparague and cool in cold water. Reserve.
2. Prepare the sauce by boiling the lemon juice with 1/4 cup water and the shal lots. Let simmer until the liquid is completely evaporated. Add the cream and l et boil until thick. Whisk in the butter cut into cubes, keeping the pan over t he heat. Remove when the butter is melted. Season with salt and pepper, add cho pped dill.
3. Reheat the asparagus by pouring boiling water on towel into which the separa ted asparagus have been placed.
4. If using crabmeat, place the crabmeat in a small pan with 1/2 of the butter sauce and heat. Do not allow to boil.
5. Make a Pate A Chou.
6. 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.