Crawfish With Asparagus and Morels

• 1 teaspoon unsalted butter
• 4 tablespoons minced shallots
• 1 cup fresh morels, stemmed
• 32 medium-thin asparagus spears, ends neatly trimmed so that all stalks are the same length, tips cut off, halved lengthwise and reserved
• 48 crawfish, steamed and shelled
• 4 teaspoons fresh lemon juice
• 1/4 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

1. Melt butter in a large nonstick skillet.
2. Add shallots and saute until soft, about 3 minutes.
3. Add morels and asparagus tips and saute until tender, about 5 minutes.
4. Add crawfish and cook for 2 minutes.
5. Stir in lemon juice, salt and pepper.
6. Steam asparagus spears until crisp-tender, about 4 minutes.
7. Lay 2 spears on each of 4 plates a few inches apart, parallel to each other.
8. Lay 2 more stalks down, perpendicular to the first.
9. Continue building in this manner until you have used 8 stalks per plate.
10. Spoon the crawfish mixture in and around the asparagus.
11. Serve immediately.

unsalted butter, shallots, fresh morels, same length, crawfish, lemon juice, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/5759 (may not work)