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

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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.

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  • 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.

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.
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