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Crawfish Hollandaise over Fresh Asparagus

Crawfish Hollandaise over Fresh Asparagus

2-3 lbs. pencil-thin fresh asparagus, trimmed
extra virgin olive oil
Salt, black pepper
4 large egg yolks
1 T. fresh lemon juice
Red pepper
½ c. butter, melted
½ (16-oz.) package fresh crawfish tails

  1. Preheat oven 350.
  2. Line baking sheet with foil and spray with PAM.
  3. Spread cleaned asparagus over the baking sheet.
  4. Drizzle with olive oil and use brush to coat all parts. Season with salt and black pepper.
  5. Bake until tender, about 8-10 minutes.
  6. Using a double boiler, where the water in bottom is simmering, add egg yolks, lemon juice, salt and red pepper.
  7. Whisk vigorously until volume of egg mixture doubles.
  8. Slowly whisk in melted butter until sauce is thick and combined.
  9. Remove from heat and stir in crawfish. Season to taste.
  10. Serve immediately over hot asparagus.
    *If you do not have a double boiler, place a large stainless steel bowl over a large saucepan that hold the hot water that is simmering. Important that the steel bowl does not touch the water. Will make your eggs look like scrambled eggs.
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