Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  teaspoon      vegetable oil
     1/2  teaspoon      fresh lemon juice
   1      teaspoon      fresh minced tarragon
     1/2  teaspoon      minced shallots
     1/4  teaspoon      salt
     1/2  pound         fresh crabmeat -- cooked and
   2      heads         Belgian endive -- carefully
                        -- separated,, up to 3 -- chilled
  12                    asparagus spears -- steamed, chilled

Preparation:

Dijon Sauce (recipe below) Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend. To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab. Dijon Sauce: 2 egg yolks, room temperature 1 tablespoon rice wine vinegar 2 teaspoons fresh lemon juice 5 teaspoons Dijon mustard 1/2 teaspoon sugar 1/4 teaspoon slat 1 Dash of white pepper 1/2 cup vegetable oil 1/2 cup Creme Fraiche Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated. Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes. From California Heritage Continues -a cookbook by The Junior League of Pasadena