Provided by Molly O'Neill
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 2 grams, TransFat 0 grams
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