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.
Yield: 4 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 83
- Calories from fat: 35%
- Fat: 3.3g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.5g
- Protein: 9.5g
- Carbohydrate: 5.3g
- Fiber: 0.5g
- Cholesterol: 57mg
- Iron: 2.6mg
- Sodium: 401mg
- Calcium: 52mg
Ingredients
- 12 asparagus spears
- 12 white asparagus spears
- 1/4 teaspoon ground black pepper
- 1/4 cup Preserved Lemon Vinaigrette, divided
- 1 1/3 cups cooked peeled and deveined crawfish tail meat
- 1 cup mâche
- 1 tablespoon chopped fresh flat-leaf parsley
Preparation
- 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.
Steamed Asparagus with Crawfish and Preserved Lemon Vinaigrette Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Diabetic, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
-
Shrimp, Crabmeat, and Wild Rice Salad
Coastal Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy