Steamed Asparagus with Crawfish and Preserved Lemon Vinaigrette

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

Recipe from

Cooking Light

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


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.

Chris Hastings,

Hot and Hot Fish Club, Birmingham, Alabama,

Cooking Light

August 2006
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