Crawfish With Asparagus and Morels
Published April 15, 1995
- Total Time
- 20 minutes
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Ingredients
1 teaspoon unsalted butter
4 tablespoons minced shallots
1 cup fresh morels, stemmed
32 medium-thin asparagus spears, ends neatly trimmed so that all stalks are the same length, tips cut off, halved lengthwise and reserved
48 crawfish, steamed and shelled
4 teaspoons fresh lemon juice
¼ teaspoon salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
8 grams carbs; 49 milligrams cholesterol; 80 calories; 1 gram saturated fat; 2 grams fat; 4 grams fiber; 177 milligrams sodium; 10 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a large nonstick skillet. Add shallots and saute until soft, about 3 minutes. Add morels and asparagus tips and saute until tender, about 5 minutes. Add crawfish and cook for 2 minutes. Stir in lemon juice, salt and pepper.
- Step 2
Steam asparagus spears until crisp-tender, about 4 minutes. Lay 2 spears on each of 4 plates a few inches apart, parallel to each other. Lay 2 more stalks down, perpendicular to the first. Continue building in this manner until you have used 8 stalks per plate. Spoon the crawfish mixture in and around the asparagus. Serve immediately.
Private Notes