Brennan's Asparagus Ellen

64 fresh asparagus spears
2 cups cold water
½ teaspoon salt
2 pounds lump crab meat, picked over to remove any shell and cartilage
¼ cup (½ stick) butter
Mousseline Sauce (recipe below)
Freshly grated Parmesan cheese for sprinkling

Rinse asparagus spears thoroughly, then trim stems
so that spears are about 4 inches in length. Scrape away tough skin 
from just below the asparagus tip to the base of stalk.

Place asparagus in a large sauté pan along with 2 cups cold water and
salt. Boil the spears gently over medium heat until tender, about 10
minutes, then remove from the pan and blot dry on paper towels. Place on
a warm plate while cooking crabmeat.

Melt butter in a large skillet. Add the crabmeat and sauté for several
minutes until heated through. To serve, divide the spears between eight
plates. Top with 1/2 cup of crabmeat, then cover with Mousseline Sauce.
Sprinkle with Parmesan cheese and serve hot. Makes 8 servings


Mousseline Sauce 

1/2 cup heavy cream
pinch of salt
pinch of white pepper
1 teaspoon chopped fresh parsley
1 tablespoon dry white wine
2 cups hollandaise sauce

In a medium bowl, combine the cream, salt, and pepper. Beat with a whisk
until thick enough to form a ribbon trail, then add the parsley, wine and 
hollandaise sauce. Fold until thoroughly blended.