Crawfish With Asparagus and Morels
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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
Nutritional analysis per serving (4 servings)
80 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 10 grams protein; 177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.
Private Notes