2      dozens        asparagus
   4      ounces        crab meat
   1      whole         lemon
   1      tablespoon    shallot -- chopped
   1      tablespoon    heavy cream
   2      ounces        butter
                        dill
                        salt and pepper
1. Cook the asparague and cool in cold water. Reserve.
2. Prepare the sauce by boiling the lemon juice with 1/4 cup water and the
shal
lots. Let simmer until the liquid is completely evaporated. Add the cream
and l
et boil until thick. Whisk in the butter cut into cubes, keeping the pan
over t
he heat. Remove when the butter is melted. Season with salt and pepper, add
cho
pped dill.
3. Reheat the asparagus by pouring boiling water on towel into which the
separa
ted asparagus have been placed.
4. If using crabmeat, place the crabmeat in a small pan with 1/2 of the
butter 
sauce and heat. Do not allow to boil.
5. Make a Pate A Chou.
6. Cut each choux in half. Place some crabmeat in the bottom of each and
place 
3 asparagus spears on top. Cover with some lemon butter sauce and place the
top
 of the choux on to cover.