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
Experts have tracked the existence of recipes way back into history, in fact as far back as ancient Egypt, and potentially, even further back. Interesting though that is, mostly, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a collection of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. This early Roman chef tells us how the ancient cooks used a good variety of herbs and spices, including a few you will know for example basil, rue and parsley. As our culinary historical trip moves to more modern times there were some interesting books which date from the fourteenth century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that we all know today, but rather recipes for the types of meals cooked for the nobility of the period. In the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices like parsley and basil. These new foods and tastes prompted a torrent in recipe publications, most of which are now in private libraries. Over the next few centuries, the upper-class families of the West strove to offer the most exotic meals, and because of this the best chefs and their recipe collections could command a high salary. However, it wasn`t until the nineteenth century that haute cuisine and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, verifying, and writing down recipes of the day. By the arrival of the twentieth century, cookery publications were greatly in demand mostly due to higher levels of literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Asparagus & Crabmeat Salad recipe.
