Roasted Asparagus and Crawfish Salad

I love roasted asparagus and could eat it everyday. I like to roast it until there are brown crispy bits on the tips. This simple asparagus salad can pair nicely with other spring vegetables, eggs, and fish or seafood. I prefer to use crawfish (about 20 shelled crawfish make 2/3 cup of meat), but you can substitute shrimp or salmon if you don’t have access to crawfish. 

Roasted Aparagus and Crawfish Salad
1 lb. asparagus, trimmed
2/3 c. cooked and shelled crawfish, shrimp, or salmon
1 green onion, chopped
1 hard boiled egg, chopped
zest of half a medium lemon
1-2 tsp. fresh lemon juice
salt and pepper to taste
extra virgin olive oil to taste

Preheat oven to 400 degrees. Place asparagus on a baking sheet and drizzle with 1-2 Tablespoons olive oil and salt and pepper. Roast for 20-25 minutes until browned on the bottom and fork tender. Remove from pan and chop into 1-inch pieces. Place asparagus in a serving bowl, then rough chop the crawfish or shrimp. Add to the asparagus, along with green onion and egg. Mix together. Season to taste with salt and pepper. Sprinkle lemon zest over it and toss. Drizzle with lemon juice and olive oil to taste. Stir gently. Chill 30 minutes. Serves 2-3 as a side salad.

  

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This entry was posted in Appetizers, Fish and Seafood, Salads, Vegetables. Bookmark the permalink.

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