Crawfish cooking with asparagus

Last Updated on September 24, 2024

Count 6 to 10 crayfish per person depending on size and cook them for 10-15 minutes.

Ingredients:

For 6 people: 30 pcs cooked crayfish with cumin 300 g asparagus 40 g crayfish butter 3/10 l hollandaise sauce

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a little green parsley

Procedure:

1. Wash the asparagus and remove the top skins (leaving only the ones at the top of the head)
2. Trim the end of the asparagus (the woody part)
3. Rinse with water and tie 6 pieces together
4. Cook in boiling slightly salted water for 15 minutes
5. Remove the meat from the claws and tails
6. Cut the cooked (canned) asparagus into smaller pieces, put them in the hollandaise sauce and heat them strongly in a water bath
7. Place the asparagus mixed with the sauce in a deeper bowl and garnish the surface with freshly cooked gull meat, drizzle with gull butter and garnish with green parsley
8. Serve as a warm appetizer or as an intermediate course.

Recommendation:

Side dish: White bread.

Note:

Note:

For Hollandaise sauce, see: Hollandaise sauce with caraway seeds.

Recipe for boiled crayfish with cumin.