Well, hell, look what I ran across also -
* Exported from MasterCook *
CHILLED ASPARAGUS SOUP with TIMBALE OF CAVIAR, CRAB & AVOCADO
Serves 8
1/4 cup butter
3 small leeks -- white & pale green parts only, 4 cups approx.
2 Ibs. asparagus -- ends trimmed, coarse chop
1 1/3 quarts chicken stock -- or canned low-salt broth (43 oz.)
1 quart chopped spinach leaves -- 4 ~ oz.
1/2 cup flaked fresh crabmeat
2 2/3 tablespoons fresh lemon juice
1 1/3 tablespoons minced shallot
1 cup diced peeled pitted avocado
2 2/3 tablespoons good-quality black caviar (such as oestra)
Melt butter in heavy large pan over med. heat. Add leeks & sauté till soft, about 5 min. Add asparagus and stock; bring to boll. Reduce heat to med., cover & simmer till asparagus is tender, about 8 min. Add spinach, cover & simmer till wilted, about 4 min.
Working in batches, puree soup in blender till smooth. Transfer soup to large bowl; season to taste with salt & pepper. Cool, then cover & chill till cold, at least 2 hours and up to 1 day.
Mix crabmeat, 1 T. lemon juice & shallot in small bowl. Season to taste w/salt & pepper. Mix avocado & remaining I T. lemon juice in another small bowl; mash coarsely. Season to taste w/salt & pepper.
Place tomato can or biscuit cutter in center of one soup bowl.
Spoon in 1 T. avocado mixture; smooth top.
Spoon in 1 T. crab mixture; press lightly to compact.
Spoon in 1 T. avocado mixture. Top with 1 tsp. caviar.
Carefully lift off can. Repeat in remaining soup bowls with remaining timbale Ingredients. Ladle soup around each timbale. Serve immediately.
Over the years, I now have pvc that I use rather than any metal rings - works much better.
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I still haven't figured out what's wrong with the scanning part of my new printer, so I can't scan in the picture, but this is a beautiful presentation. And the whole dish is just outstanding.
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and, of course, you knew I'd bring this up:
Asparagus, prosciutto, dried figs, Parmigiano-Reggiano Pizza
stay tuned, since I'm still in the 2010 book I may run across more ideas for you.