Crabmeat And Baby Asparagus Napoleons | Emerils.com

Ingredients

• 2 sheets frozen puff pastry
• Egg wash (1 egg beaten with 1 teaspoon milk)
• 1/4 cup dry white wine
• 6 saffron threads
• 1 cup crËme fraiche, or sour cream
• 1/4 cup mayonnaise
• 1 tablespoon minced chives
• 1 tablespoon fresh lemon juice
• 3/4 pound jumbo lump crabmeat, picked over to remove any cartilage and shell
• 1-ounce Sevruga caviar
• Salt, to taste
• Pepper, to taste
• 24 spears baby asparagus, trimmed and lightly steamed until tender
• Halved red grape tomatoes, as garnish
• Chives, as garnish