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In a small saucepan, bring 1/4 cup salted water to a boil; add asparagus. Cover and cook for 3 to 5 minutes or until asparagus is tender. Drain asparagus; cover and keep warm.
Meanwhile, in another small saucepan, stir together vinegar, shallot, tarragon, chervil and pepper. Bring to a boil. Boil gently, uncovered, for about 2 minutes or until reduced by about half.
Place egg yolks and the 2 tablespoons water in the top of a double boiler. Whisk in vinegar mixture. Add one piece of the butter. Place over gently boiling water (upper pan should not touch the water). Cook, whisking rapidly, until butter melts and sauce begins to thicken. Add the remaining butter, one piece at a time, whisking until melted. Cook and stir for 1 1/2 to 2 minutes more or until sauce thickens (an instant-read thermometer inserted in sauce should register 160°F). Immediately remove from the heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water.
Divide asparagus and crabmeat among 4 steaks, arranging both on top of steaks. Spoon sauce over all.