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  1. Ingredients1/2teaspoonvegetable oil 1/2teaspoonlemon juice, fresh 1teaspoontarragon, fresh, minced, or 1/4 ts dried tarragon 9/16teaspoonshallots, minced 1/4teaspoonsalt 1/2poundcrabmeat, fresh, cooked, shredded 2-3 endive, belgian, heads, separated, rinsed, chilled 12eachasparagus, spears, steamed, chilled, split lengthwise --Dijon Sauce-- 2eachegg, yolks, room temperature 1tablespoonvinegar, rice wine 2teaspoonlemon juice, fresh 5teaspoonmustard, dijon 1/2teaspoonsugar 1/4teaspoonsalt 1pepper, white, dash 1/2cupvegetable oil 1/2cupcreme fraicheDirections:Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend.To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab.Dijon Sauce: Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated.Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes.


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