Fried Asparagus With Lump Crab Imperial Sauce

Serves 2. Recipe is from Hammond High Magnet’s ProStart, from their 2008 state competition.

For asparagus:

6 stems of asparagus

1 tbl. salt

1/2 cup self-rising flour

1/2 cup seasoned bread crumbs

1⁄8 tsp. Zatarain’s seasoning

1⁄3 cup milk

1 egg

4 cups oil

1. Bring a quart of water and the salt to a boil. Add asparagus to boiling water and cook 1 to 2 minutes, then plunge into ice water to blanch.

2. Place flour and bread crumbs into separate pans. Add Zatarain’s to the flour. Mix milk and egg to make an egg wash.

3. Dip asparagus into flour first, then egg wash and then the bread crumbs. Heat oil in a pan to 350 degrees. Fry asparagus 2 to 3 minutes until golden brown. Drain on paper towels.

For crab sauce:

1 tbl. extra virgin olive oil

1/4 cup sliced shallots

1 tbl. minced garlic

1/2 tsp. salt

1/2 tsp. pepper

1 tbl. red bell pepper, finely diced

1 tbl. green bell pepper, finely diced

1 tbl. yellow bell pepper, finely diced

2 ozs. white wine

2 ozs. chicken stock

1⁄3 cup heavy cream

1 tbl. parsley

1 tbl. green onions

1/2 cup jumbo lump crab

1/4 cup Parmesan cheese

2 tbls. unsalted butter

Garnish:

3 to 4 stems julienned red, green and yellow bell pepper

Spinach

1. In a small skillet, heat olive oil. Add shallots and garlic, cook until soft. Add salt, pepper and bell peppers. Cook until peppers are tender, about 4 minutes. Reduce heat to medium.

2. Add wine and reduce slightly, then stir in stock, heavy cream and herbs. Reduce another minute. Lower the heat, then add crab, cheese and butter. Mix gently.

3. Arrange the asparagus on a serving plate, then place the julienned pepper garnish around the asparagus. Top with crab sauce and garnish with a chiffonade of spinach leaves.