It’s écrevisse season in Cajun Country! And it’s the perfect time of year for asparagus, too. This sumptuous springtime recipe was inspired by Chef Jacques Pepin’s mother’s excellent recipe for Egg and Swiss Chard Gratin which I recently viewed on his PBS series, Heart and Soul. It makes a stunning presentation baked and served alone in individual gratin dishes, but also pairs well with a hot baked potato and a hearty chunk of authentic French bread to sop up any goodies left on your plate. It’s important to note that I recommend Certified Cajun crawfish in this recipe, because crawfish originating in China often have a metallic taste which will ruin this lovely dish. Bon appétit!

Recipe for a Gratin of Crawfish with Asparagus and Mushrooms

Ingredients

• 1 bunch of fresh asparagus (about 1 pound)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• ¼ teaspoon cayenne pepper
• 1½ cups sliced mushrooms
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1½ cups milk
• 1 pound Certified Cajun crawfish tail meat with fat, thawed
• 1 cup grated Pepper Jack, Gruyere or Mozzarella cheese
• ¼ cup grated mild Cheddar cheese

Instructions

Preheat oven to 400 degrees Fahrenheit. Set out a 5- to 6-cup gratin dish.

Wash asparagus, then break off and discard tough ends. Remove tender tips from each spear and reserve. Cut remainder of spears into 2-inch pieces.

Heat ½ tablespoon each of oil and butter in a large skillet. Place 2-inch asparagus spear pieces in the skillet when butter has melted. Sauté asparagus over medium-high heat about 6-8 minutes until nearly tender.

Add asparagus tips to the skillet and sauté for 1-2 minutes more, adding ¼ teaspoon each salt and black pepper and mix well. Distribute asparagus evenly in bottom of gratin dish.

Heat remaining oil and butter in same skillet. Add mushrooms and ¼ teaspoon each salt and pepper and cook over medium-high heat about 2 minutes until most of the moisture has evaporated. Spread mushrooms evenly on top of asparagus.

Layer crawfish tail meat evenly on top of mushrooms.

Melt butter in a medium saucepan. Add flour, mix with whisk until smooth and cook 30 seconds. Whisk in milk, cayenne pepper and remaining ½ teaspoon each salt and pepper and bring to a strong boil, stirring continually until mixture thickens. Boil 10 seconds, then pour over crawfish and spread evenly. Top with grated cheeses.

Place gratin dish on a baking sheet; bake 30 minutes or until bubbly and beautifully browned on top. Serve hot.

WINE PAIRING FOR CRAWFISH AU GRATIN

To round out your meal consider pairing Crawfish au Gratin with a crisp bright Riesling wine. New York Times writer Eric Asimov writes,

“I love Rieslings year-round, but am particularly drawn to them in the spring and early summer, maybe because they are so good with seasonal dishes like asparagus, soft shell crabs, and wild salmon.”

I agree! Be sure to offer your guests a light side salad of fresh spring greens, as well. Crawfish au Gratin is a lavishly rich dish and is nicely balanced by the company of crisp bright herbs.