From: Chef Tom Fleming, 214 Central, Dallas. Yield: 12 servings. Vinaigrette: 4 large shallots 2 tsp. garlic 3 Tbs. Dijon mustard ½ cup champagne vinegar ½ cup red wine vinegar 2 cups olive oil to taste, salt and pepper 4 bunches asparagus ½ cup olive oil to taste, salt and pepper 1 lb. jumbo lump crab meat 2 Tbsp. unsalted butter ¼ cup chopped chives 12 large hard-cooked eggs, chopped in large dices For vinaigrette: Place shallot, garlic and mustard in blender or food ...
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