Asparagus and Crawfish with Glazed Hollandaise


Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

The best time to make this dish is April and early May, when both crawfish and asparagus are excellent and inexpensive. The flavor blend, enriched by the hollandaise, is remarkable.


  • 1 lb. asparagus, the tough bottom inch or two cut off
  • ½ cup cooked crawfish tails, peeled
  • 2 <


  1. The best way to cook the asparagus is in a steamer, but it can also be done in a large skillet. If you’re using a skillet, bring ½ inch of water to a slow boil and drop in the asparagus. Let the asparagus cook about 2 minutes, until crisptender, then remove, being careful not to