Crawfish Salad with Asparagus, Egg and Avocado
Boil the eggs, either soft or hard, according to taste. Peel and cut into quarters.
Rinse and drain the tomatoes. Rinse the lettuce, shake dry and tear into bite-sized pieces if necessary. Rinse the crawfish and pat dry on paper towels.
Rinse the asparagus, peel the bottom third and cut off the woody ends. Blanch in a large pot of salted water, with a pinch of sugar, for about 7 minutes. Drain and halve diagonally.
Halve the avocado, remove the pit, scoop out of the skin and cut the flesh into thin columns. Drizzle immediately with lemon juice.
For the dressing, whisk the oil with 1 tablespoon of lemon juice. Season with salt, pepper and a pinch of sugar.
Combine the asparagus, tomatoes and lettuce in a bowl and coat with the dressing.
Arrange on plates along with the avocado, egg and crawfish.
Serve with a dollop of mayonnaise and garnished with lemon wedges.