Asparagus With Crawfish Hollandaise

Asparagus With Crawfish Hollandaise
Serves 6
Add a Cajun twist to this popular sauce.
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  1. 2 pounds green asparagus, trimmed
  2. 1 tablespoon canola oil
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon ground black pepper
  5. 4 large egg yolks
  6. 1 tablespoon fresh lemon juice
  7. 1/2 teaspoon salt
  8. 1/8 teaspoon cayenne pepper
  9. 1/2 cup butter, melted
  10. 1/2 (16-ounce) package crawfish tails
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with aluminum foil, and add asparagus. Top with canola oil, salt, and pepper, and brush evenly with basting brush. Bake until tender, 8 to 10 minutes.
  3. Meanwhile, add water to a large saucepan, and bring to a simmer. In a stainless steel bowl, add egg yolks, lemon juice, salt, and cayenne. Hold bowl over simmering water making sure bottom of bowl does not touch water, and whisk vigorously until volume of egg mixture doubles. Slowly whisk in melted butter until sauce is thick and combined. Remove from heat, and stir in crawfish. Serve immediately over asparagus.
Louisiana Cookin


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