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Asparagus with Crawfish Hollandaise
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Recipe - Frankston #713
2021 March April CC_Asparagus wCrawfish Hollandaise_HR 600x360.jpg
Asparagus with Crawfish Hollandaise
0
Servings6
Cook Time30 Minutes
svg/info/recipe-calories Created with Sketch. Calories440
Ingredients
2 lbs asparagus spears
8 egg yolks
1/3 cup fresh lemon juice
1/2 tsp Tony Chachere’s® Creole Seasoning, to taste
1/2 tsp salt
1/4 tsp black pepper
2 sticks butter (1 cup), melted
12 oz cooked crawfish tails, drained and rinsed
Directions
  1. Boil asparagus until tender, about 5 to 7 minutes. Place egg yolks in a blender with lemon juice, creole seasoning, salt and pepper. Blend until smooth and doubled in size. While blending, slowly drizzle in the butter. Transfer sauce to the top of a double-boiler. Place over simmering water in bottom of double-boiler. Add crawfish. Stir until heated through, about 5 minutes. Adjust heat as necessary to prevent scalding. Serve hollandaise sauce over the asparagus. Garnish with additional creole seasoning. 
  2. Note: If hollandaise becomes too thick, whisk in a tablespoon of hot water as needed. 

 

Nutritional Information

Calories: 440, Fat: 39 g (23 g Saturated Fat), Cholesterol: 410 mg, Sodium: 190 mg, Carbohydrates: 8 g, Fiber: 3 g, Protein: 17 g.  

 

0 minutes
Prep Time
30 minutes
Cook Time
6
Servings
svg/info/recipe-calories Created with Sketch.
440
Calories

Shop Ingredients

Makes 6 servings
2 lbs asparagus spears
Not Available
8 egg yolks
an image
Brookshire's Large Eggs - 12 Each
$2.19$0.18 each
1/3 cup fresh lemon juice
Not Available
1/2 tsp Tony Chachere’s® Creole Seasoning, to taste
an image
Tony Chachere's Creole Seasoning, Original - 8 Ounce
$1.99 was $2.59$0.25/oz
1/2 tsp salt
an image
Brookshire's Table Salt - 26 Ounce
$0.89$0.03/oz
1/4 tsp black pepper
an image
Brookshire's Black Pepper, Ground - 3.1 Ounce
$2.99$0.96/oz
2 sticks butter (1 cup), melted
an image
Brookshire's Butter, Salted - 4 Each
$3.49 was $4.29$0.87 each
12 oz cooked crawfish tails, drained and rinsed
Not Available

Nutritional Information

Calories: 440, Fat: 39 g (23 g Saturated Fat), Cholesterol: 410 mg, Sodium: 190 mg, Carbohydrates: 8 g, Fiber: 3 g, Protein: 17 g.  

 

Directions

  1. Boil asparagus until tender, about 5 to 7 minutes. Place egg yolks in a blender with lemon juice, creole seasoning, salt and pepper. Blend until smooth and doubled in size. While blending, slowly drizzle in the butter. Transfer sauce to the top of a double-boiler. Place over simmering water in bottom of double-boiler. Add crawfish. Stir until heated through, about 5 minutes. Adjust heat as necessary to prevent scalding. Serve hollandaise sauce over the asparagus. Garnish with additional creole seasoning. 
  2. Note: If hollandaise becomes too thick, whisk in a tablespoon of hot water as needed.