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Asparagus Chartreuse with Spider Crab and Caviar

Home > Life style > Recipes > Asparagus Chartreuse with Spider Crab and Caviar
Recipe proposed by : Georges Blanc
Recipe type : Starters

Difficulty : Easy
Cooking cost : Expensive


Serve 4

For the chartreuses

75 small green asparagus, 45 white asparagus, 1 pound (450g) shelled spider-crab meat*, ½ cup (150 ml) mayonnaise, ¾ juice of 1 lemon, 3 ¼ ounces (90 g) caviar, Salt and freshly ground pepper.

For the shellfish oil

3 tablespoons grapeseed oil, 3 tablespoons shellfish carcass jus reduction (langoustines, prawns, crabs, etc.) or lobster bisque reduced by half, which you then add to the grapeseed oil.

* I love spider crab for its wonderful character and iodine flavor, but you can also use shelled edible crab. Whichever you use, make sure the crabmeat is as fresh as possible.


  • For the Chartreuses. Gently peel the green asparagus with vegetable peeler and chop into pieces 3 inches (8cm) long. Add the asparagus to a pan of boiling salted water for about 4 minutes: it should be cooked but still have some bite. Immediately cool the asparagus down in a bowl of iced water to stop the cooking process and keep its wonderful color; do not leave the asparagus in the iced water for too long. Drain and set aside.
  • Peel the white asparagus and slice with a mandolin or vegetable peeler into thin strips. Place into boiling salted water for 30 seconds, and then cool down immediately in iced water.
  • Mix the spider-crab meat with the mayonnaise and lemon juice. The quantities are important for the consistency: the rillettes mixture should be creamy, but without any excess sauce. Season to taste.
  • Gently slice the green asparagus spears in half lengthwise. Line rings approximately 2 ½ inches (6 cm) in diameter with slice asparagus spears, arranged diagonally. Fill each ring with spider-crab meat and top with as much caviar as you would like.
  • For the Shellfish Oil. Wisk together the grapeseed oil with the shellfish carcass jus reduction (or reduced lobster bisque, if using).
  • Turn out a vegetable chartreuse in the center of each plate. Place the white asparagus strips evenly around the sides of the chartreuses. Dribble the shellfish oil around each chartreuse or decorate with crayfish butter and a dash of balsamic vinegar. Serve immediately.
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Hôtel Restaurant Georges Blanc - 01 540 Vonnas (France) -

Recipe from the book : J. Lawther, M. Bettane. Le Cœur de Bordeaux, Crus Classés de Graves. Paris : Éditions de La Martinière, 2009.

Asparagus Chartreuse with Spider Crab and Caviar

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