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Saucy Asparagus and Crab
From Dorothy McNett's recipes at www.dorothymcnett.com. This is wonderful as a main dish served on individual plates drizzled with plenty of the sauce. Provide slices of French bread. I served it as a great soup by simply cutting the asparagus into small slices and tossing everything together in the saucepan. A few grains of a coarse sea salt may be needed sprinkled over the top, but depends upon the saltiness of the cheese you are using. Enjoy! The recipe makes about 4 main dish servings, or about 8 small cups of delicious soup.
1-2 cups cooked seafood, such as crab or shrimp
Prepare the seafood by cooking as necessary and then cutting or tearing into serving sized chunks. Arrange on a platter or individual plates. Arrange the freshly washed asparagus spears on a microwave safe dinner plate or flat soup plate, with the ends of the stalks facing the outside of the plate and the delicate tips nestled in the center. Cover with another plate or bowl, or a lid. Cook in microwave for 3 minutes. Remove and allow to cool a bit and then arrange with the seafood.
Recipe created 2009-04-28.