Ingredients with Measurements:
- 1 pound asparagus, trimmed
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked and chopped crawfish tails
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Bring a large pot of salted water to a boil. Add asparagus and cook for 3-4 minutes or until tender. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1-2 minutes or until lightly browned.
4. Slowly whisk in milk and cream until smooth. Bring to a simmer and cook for 5-7 minutes or until thickened.
5. Add Parmesan cheese, crawfish tails, cayenne pepper, salt, and pepper. Stir until cheese is melted and sauce is well combined.
6. Place cooked asparagus in a baking dish and pour Nantua sauce over the top.
7. Bake for 10-12 minutes or until sauce is bubbly and lightly browned.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 260
Fat: 20g
Carbohydrates: 10g
Protein: 12g
Substitutions for ingredients:
- Crawfish tails can be substituted with shrimp or crab meat.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add chopped cooked bacon for a smoky flavor.
- Substitute asparagus with green beans or broccoli.
Tips and tricks:
- To prevent asparagus from overcooking, plunge them into ice water after boiling.
- Use a whisk to prevent lumps in the sauce.
- Add more cayenne pepper for a spicier sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a white plate with a sprig of parsley for garnish.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- Grilled chicken
- Roasted potatoes
Suggested side dishes:
- Mixed greens salad
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more milk or cream.
- If the sauce is too thin, add more flour.
Food safety advice:
- Make sure to cook the asparagus thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nantua sauce is a French sauce made with crayfish butter and cream. It is named after the town of Nantua in eastern France.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve as a side dish or as a main course with a protein.
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Region: French