Asparagus And Crab Ragout

Serving Size : 2
Ingredients

for prepare Asparagus And Crab Ragout

:

Amount	Measure	Ingredient - Preparation Method
1	teaspoon	olive oil
1	tablespoon	chopped shallots
1/2	cup	peeled - seeded diced tomato
concasse asparagus and crab ragout
1	teaspoon	chopped garlic
1/2	pound	cooked asparagus - cut into 1" pieces
on diagonal1 cup asparagus and crab ragout
1/2	cup	light fish or chicken stock
1	cup	lump crabmeat - picked over for
shells and cartilage asparagus and crab ragout
2	tablespoons	butter
salt to taste freshly-ground black pepper to taste asparagus and crab ragout
2		prepared puff pastry shells - baked
2	tablespoons	chopped parsley - for garnish

Heat oil in a saut‚ pan, add shallots and cook 30 seconds, stirring. Add tomatoes and garlic and cook, stirring, 2 minutes. Add asparagus and stock. Bring to a boil, add crabmeat and stir in butter. Season to taste with salt and pepper. Split open piping hot pastry shells and spoon ragout into bottom half. Set top over on an angle and sprinkle with parsley. This recipe yields 2 appetizer or lunch servings.

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