Ingredients
- 2 lb. asparagus, tough ends trimmed
- 1 Tbs. olive oil
- 1 cup thinly sliced spring onions or sweet onion
- 3 1/2 cups chicken or vegetable broth
- 1/2 tsp. salt, plus more, to taste
- 3/4 lb. cooked fresh lump or drained canned crabmeat, picked over to remove any shell fragments
- 3 Tbs. minced green onion
- 1 Tbs. fresh lemon juice
- 2 Tbs. mayonnaise
- 1/2 tsp. Dijon mustard
- Freshly ground pepper, to taste
- 1/4 cup fresh orange juice
- 8 slices artisan-style sourdough bread, each 1/2 inch thick
- 1 cup grated pecorino or dry jack cheese
Description
This Simple, Fresh-tasting Asparagus Soup Is Paired With Hearty Crab Crostini, Which Are Updated Versions Of Open-faced Crab Melts. Choose Slender Stalks Of Asparagus For This Dish. Sweeter And Less Fibrous Than The Thick Ones, They Will Produce A Lovely
Williams-Sonoma
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