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 Cooking Light

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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


  • 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


  1. 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.
  2. 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.
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