Amount
Ingredient
Preparation



1/2
teaspoon
vegetable oil





1/2
teaspoon
lemon juice

fresh



1
teaspoon
tarragon

fresh, minced, or 1/4 ts dried tarragon



9/16
teaspoons
shallots

minced



1/4
teaspoon
salt





1/2
pound
crab meat

fresh, cooked, shredded



12
each
asparagus

spears, steamed, chilled, split lengthwise



2
each
egg

yolks, room temperature



1
tablespoon
vinegar

rice wine



2
teaspoons
lemon juice

fresh



5
teaspoons
mustard

dijon



1/2
teaspoon
sugar





1/4
teaspoon
salt





1
x
pepper

white, dash



1/2
cup
vegetable oil





1/2
cup
creme fraiche

 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:  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.