Crab and Asparagus Dijonnaise
| Yield: | 6 Servings |
| Categories: | Seafood, Appetizers |
| 1/2 | ts | Vegetable oil |
| 1/2 | ts | Fresh lemon juice |
| 1 | ts | Fresh minced tarragon or 1/4 teaspoon dried tarragon |
| 9/16 | ts | Minced shallots |
| 1/4 | ts | Salt |
| 1/2 | lb | Fresh crabmeat, cooked and shredded |
| 2 | To 3 heads Belgian Endive, carefully separated, rinsed and chilled | |
| 12 | Or more asparagus spears, steamed, chilled and split lengthwise |
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