CHARLOTTE D’ASPERGES AUX CRABES, VINAIGRETTE D’ORANGE ET DE TOMATES
(Crab and asparagus charlotte served with orange and tomato vinaigrette)

Serves 4

Principal Ingredients

400g green asparagus
salt
oil

Mayonnaise:
1 egg yolk
1 tbsp mustard
vinegar
250 ml oil
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2 tbsp tomato ketchup
400g crab

Orange and tomato vinaigrette:
Juice and peel (zest) of 1 orange
250 ml olive oil
salt, freshly ground pepper
1 shallot, finely chopped
3 tomatoes, peeled, seeded and diced

Decoration:
1 lemon
1 jar salmon roe
dill

Method

1. Peel and cook the asparagus in boiling salted water, refresh and drain thoroughly.
2. Lightly oil some dariole molds and line with asparagus tips (set aside the stems).
3. Make the mayonnaise making sure all the ingredients are at  room temperature: Mix mustard with egg yolk and vinegar. Add oil slowly to emulsify.
   Color with ketchup and stir in the crabmeat and reserved asparagus stems). Pack tightly into the molds and chill thoroughly.
4. Tomato and orange vinaigrette: Grate the orange zest and add to orange juice. Add the olive oil and seasoning. Garnish with shallots and diced tomato flesh.
5. To serve: Turn out the asparagus-lined crab mold and drizzle the vinaigrette around. Garnish with lemon, salmon roe and dill.

Bon Appetit!
Paulette