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Ingredients

• 20 Roma tomatoes, cored
• Drizzle olive oil
• 1/4 cup chopped basil
• 1/4 cup fresh thyme leaves
• 2 teaspoons garlic, chopped
• Sea salt
• Freshly ground white pepper
• 1 pound fresh pencil asparagus, trimmed
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh tarragon leaves
• 1 pound Peekyoe crab meat, picked over for cartilage
• Drizzle extra-virgin olive oil
• 2 cups maiche lettuce, cleaned
• 1 tablespoon chopped fresh parsley leaves
• Croutons, optional

Description

Peekytoe Crab' Fresh Asparagus And Roasted Tomato Terrine

Emerils