Asparagus with Crawfish Hollandaise
Not only is hollandaise easy to make at home, but it's great on more than just eggs Benedict! Drizzling it on asparagus makes for the perfect finishing touch
Recipe - Welcome
Asparagus with Crawfish Hollandaise
0
Servings6
Cook Time30 Minutes
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
- 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.
- 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
440
Calories
Shop Ingredients
Makes 6 servings
Not Available
Brookshire's Large Eggs - 12 Each
$2.99$0.25 each
Brookshire's 100% Lemon Juice - 32 Fluid ounce
$2.99$0.09/fl oz
Tony Chachere's Creole Seasoning, Original - 8 Ounce
$1.50 was $3.59$0.19/oz
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.99$1.29/oz
Brookshire's Salted Butter, 4 Quarters - 4 Each
$4.47 was $5.99$1.12 each
Boudreauxs Crawfish Tail Meat - 12 Ounce
$8.99$0.75/oz
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
- 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.
- Note: If hollandaise becomes too thick, whisk in a tablespoon of hot water as needed.