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Ingredients
- 12 asparagus spears
- 12 white asparagus spears
- 1/4 teaspoon ground black pepper
- 1 1/3 cups cooked peeled and deveined crawfish tail meat
- 1 cup mache
- 1 tablespoon chopped fresh flat-leaf parsley
Method
- Snap tough ends off asparagus. Steam asparagus, covered, 2 minutes or until crisp-tender. Sprinkle with pepper. Toss with 2 tablespoons Preserved Lemon Vinaigrette; chill until ready to serve.
- Combine crawfish, mache, parsley, and remaining 2 tablespoons Preserved Lemon Vinaigrette, tossing to coat. Arrange 3 green and 3 white asparagus spears on each of 4 plates; top with about 1/2 cup salad mixture. Serve immediately.
