Recipe - Herb Tossed White Asparagus Fresh Crab Meat And Grilled Rad

One half pound White asparagus; blanched,
halved
2/3 cup Extravirgin olive oil
2 Lemons ; Juice of
One half cup Chopped fresh mild herbs
1 lg Head of radicchio; cut into
fourths
2 tablespoon Olive oil Salt and pepper
1 pound Fresh jumbo crab meat
2 tablespoon Chopped parsley
One fourth cup Grated ParmigianoReggiano
Cheese

ESSENCE OF EMERIL SHOW#EE2322

Preheat the grill. In a mixing bowl, combine the extra virgin olive oil and
lemon juice together. Whisk in the herbs until incorporated, reserve 1/4
cup of the vinaigrette. Season with salt and pepper. Place the asparagus in
a 8 by 8 by 1 1/2inch square glass dish. Pour the herb vinaigrette over
the asparagus and let marinate for 30 minutes. Brush each fourth of the
radicchio with the olive oil and season with salt and pepper. Place on the
grill, core side down, and grill 1 to 2 minutes on each side. Remove from
the grill and set aside. Toss the crab meat with the reserved vinaigrette
and season with salt and pepper. Fan out the leaves of the radicchio and
stuff the crab meat in between the leaves. Remove the asparagus from the
vinaigrette and reserve the vinaigrette. On an oversized platter, arrange
the asparagus on the bottom. Place the radicchio over the asparagus.
Drizzle the entire platter with some of the reserved vinaigrette. Garnish
with parsley and ParmigianoReggiano cheese.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 28, 1998