Crawfish With Asparagus and Morels

Name: Crawfish With Asparagus and Morels
Total time: 20 min
Yield: 4 servings
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; 1/4 teaspoon salt, plus more to taste; Freshly ground pepper to taste

By Molly O'Neill

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: Make Room for Crawdaddy

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Ingredients

Yield:4 servings

1teaspoon unsalted butter
4tablespoons minced shallots
1cup fresh morels, stemmed
32medium-thin asparagus spears, ends neatly trimmed so that all stalks are the same length, tips cut off, halved lengthwise and reserved
48crawfish, steamed and shelled
4teaspoons fresh lemon juice
¼teaspoon salt, plus more to taste
Freshly ground pepper to taste

Ingredient Substitution Guide

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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.