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Impress your weekend guests with this springtime treatment for eggs from Dave Eddy of Miles City, Montana. It's elegant with crab, asparagus and lemon-colored hollandaise sauce prepared from a convenient mix.
This recipe is:
Originally published as Asparagus Crab Omelets in
May/June 2000, p12
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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