Crab Asparagus Salad

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READY IN: 40mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium heat pan sweat the shallots until translucent. Add the slice morels and then turn heat to high.
  • Allow shallots and morels to cook then deglaze with sherry wine. (careful of flames) let sherry reduce by half; then emulsify the butter and cream then reduce by half again. Add the crab, peas, and confit tomato. Adjust salt and lemon seasoning.
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