Crawfish season is in full swing in Louisiana and it is time to celebrate the time of year and enjoy an asparagus ragout complete with a white wine-cream sauce.
By Michelle M. Winner
Crawfish season is in full swing in Louisiana. And whether you are a traditional lover of these “water bugs” and will only eat wild crawfish or you are fine with farmed, it’s time to enjoy these famous Louisiana delicacies. We thought that you might enjoy this Crawfish Asparagus Ragout recipe the Executive Chef Thierry Connault of The Ritz-Carlton, New Orleans has just created. And boy “dat” crawfish is good!Print
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)