Steamed Asparagus with Crawfish and Preserved Lemon Vinaigrette

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In this recipe, Hastings celebrates the South's famous crawfish, also known as crayfish. Mâche is delicious but can be expensive and hard to find. You can substitute gourmet greens or arugula.
4 servings


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12 asparagus spears
12 white asparagus spears
1/4 teaspoon ground black pepper
1 1/3 cups cooked peeled and deveined crawfish tail meat
1 cup mâche
1 tablespoon chopped fresh flat-leaf parsley


Snap tough ends off asparagus. Steam asparagus, covered, 2 minutes or until crisp-tender. Sprinkle with pepper. Toss with 2 tablespoons Preserved Lemon Vinaigrette; chill until ready to serve.

Combine crawfish, mâche, parsley, and remaining 2 tablespoons Preserved Lemon Vinaigrette, tossing to coat. Arrange 3 green and 3 white asparagus spears on each of 4 plates; top with about 1/2 cup salad mixture. Serve immediately.

Created date

July 2006

Nutritional Information

Calories 83
Caloriesfromfat 35 %
Fat 3.3 g
Satfat 0.5 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 9.5 g
Carbohydrate 5.3 g
Fiber 0.5 g
Cholesterol 57 mg
Iron 2.6 mg
Sodium 401 mg
Calcium 52 mg