CRAWFISH WITH ASPARAGUS AND MORELS

Crawfish With Asparagus and Morels image

Provided by Molly O'Neill

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 teaspoon unsalted butter
4 tablespoons minced shallots
1 cup fresh morels, stemmed
32 medium-thin asparagus spears, ends neatly trimmed so that all stalks are the same length, tips cut off, halved lengthwise and reserved
48 crawfish, steamed and shelled
4 teaspoons fresh lemon juice
1/4 teaspoon salt, plus more to taste
Freshly ground pepper to taste

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