Serve this asparagus salad with Crawfish Etouffee, both recipes courtesy of chef Emeril Lagasse, for a delicious dinner sure to satisfy any seafood lover.

The Martha Stewart Show, March 2009, The Martha Stewart Show, Episode 4109

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender. Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside.

    Advertisement
  • In a medium bowl, whisk together shallot, garlic, mustard, salt, pepper, and vinegar. While whisking constantly, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs. Drizzle vinaigrette over asparagus. Serve immediately.

Advertisement

Reviews (3)

Rating: Unrated
03/14/2009
I enjoyed this video. Shallots are yummy!
Rating: Unrated
03/14/2009
For SusanaMc Just copy
Rating: Unrated
03/13/2009
What is the poinst of showing recipes if they cannot be printed. The ink is too light. Not my ink. Your impression.
Advertisement