1 cup mayonnaise
1 tbsp lemon juice - fresh
1 1/2 tsp tomato paste
1 1/2 tsp shallot - minced
1/2 tsp dijon mustard
1/4 tsp pepper
1 lb asparagus - trimmed
8 oz crabmeat - cooked
4 large boston lettuce leaves - or butter l, ettuce leaves
Directions
Calories per serving: Number of Servings: 4 Fat grams
per serving:
: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard
and pepper in medium bowl. Cover and refrigerate until ready to use.
(Can be prepared 3 days ahead.) Cook asparagus in large pot of
boiling salted water until crisp-tender, about 4 minutes. Transfer to
bowl of ice water and cool. Drain and pat dry. mix crabmeat into
mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on
each plate. Top with asparagus. Spoon crabmeat mayonnaise over and
serve.
Bon Appetit, April, 1991.
Servings: 4 servings
Asparagus & Crabmeat Salad Recipe brought to you by Recipe Ideas
Categories: Crab; Fish; Meat; Salad; Seafood
The History of Recipes
It is quite possible to prove the history of recipes far back into distant history, in truth as far as the early Egyptians, and possibly even further than that. Having said that, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are a few tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. During Roman times 25BC a roman called Apicius wrote a collection of documents which described recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Aspicius tells us how the ancient cooks were skilled in the use of many herbs, including some that we all recognise for example basil, mint and parsley. Closer to modern times, we find two interesting cookery books dating from the 14th Century - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian food that is popular today, but rather descriptions of the types of meals served to the rich people of the time. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from the holy lands, such as coriander, parsley, and basil. These new foods and spices created a surge in recipe manuscripts, many of which are now in academic collections. During the succeeding few centuries, the powerful and wealthy tried to lay on the most exotic banquets, and consequentially cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, verifying, and writing down recipes common in their social group. By the arrival of the 1900s, cookbooks are increasing in popularity mostly due to better eduction, people having more spare time and a general increase in wealth. |
We hope you enjoy this Asparagus & Crabmeat Salad recipe.
