Crab And Asparagus Vol-Au-Vents Recipe

Name: Crab And Asparagus Vol-Au-Vents
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup white wine; 1/4 cup white wine vinegar; 1 spring onion finely sliced; 3 sprigs fresh parsley; 5 black peppercorns; 1/2 cup butter cubed, plus 1 tsp; 4 egg yolks lightly beaten; 1 lemon zested; 24 vol-au-vent cases; 1 bunch asparagus trimmed, blanched, sliced; 7 ounces crab meat drained

Servings: persons

1/4 cup white wine
1/4 cup white wine vinegar
1 spring onion finely sliced
3 sprigs fresh parsley
5 black peppercorns
1/2 cup butter cubed, plus 1 tsp
4 egg yolks lightly beaten
1 lemon zested
24 vol-au-vent cases
1 bunch asparagus trimmed, blanched, sliced
7 ounces crab meat drained

1
Preheat oven to 350u00b0F. Gently simmer wine, vinegar, onion, parsley, peppercorns and 1 tsp butter for 4-5 mins, or until liquid has reduced to about 1/4 cup. Strain liquid, discarding solids.
2
Combine egg yolks and reserved liquid in heatproof bowl. Place over a double boiler and whisk for 6 mins, or until thickened enough to coat the back of a spoon. Whisk in butter, one cube at a time, until incorporated. Add lemon zest. Season.
3
Meanwhile, arrange vol-au-vents on a baking tray. Bake for 5 mins, or until pale golden. Distribute hollandaise sauce between cases. Add asparagus and bake for 5-10 mins, or until golden. Top with crab. Serve warm.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup white wine, 1/4 cup white wine vinegar, 1 spring onion finely sliced, 3 sprigs fresh parsley, and more.

Yes, Crab And Asparagus Vol-Au-Vents falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab And Asparagus Vol-Au-Vents

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