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1
Adjust the oven rack to its lowest position, and preheat the oven to 425 degrees F.
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2
Arrange the asparagus into 4 bundles of 5 spears on 2 pieces of parchment paper.
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3
Season the asparagus with salt and sugar (for caramelizing), and then drizzle with the melted butter.
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4
Fold the grease parchment paper like a book, and seal it with paper clips.
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5
Put the parchment paper packages next to each other on the oven rack (do not use a baking sheet).
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6
Bake for 15 to 20 minutes, or until sugar has caramelized.
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7
To plate, cut open the parchment paper packages, and top with the crayfish and their sauce.
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8
Sea salt
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9
2 cloves garlic, smashed
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10
1 teaspoon dried cumin seeds
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11
1 teaspoon white peppercorns
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12
1 teaspoon ground star anise
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13
1 bay leaf
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14
1 stalk celery, cut into 2-inch sticks
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15
5 whole small shallot bulbs
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16
1 fennel bulb, quartered
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17
1 whole chile pepper, such as a jalapeno, cut in 1/2, and seeded
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18
32 fresh crayfish
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19
1/2 cup butter
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20
1 lime, juiced
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21
2 tablespoons chopped fresh chervil leaves
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22
Bring a large pot of water to a boil, and then add the sea salt, garlic, cumin, peppercorns, star anise, bay leaf, celery, shallots, fennel, and chile.
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23
Reduce the heat and let simmer for 10 minutes.
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24
Remove from heat and set aside.
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25
This will be used as the stock to cook the crayfish.
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26
With a spider or slotted spoon, remove the vegetables from the stock.
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27
Bring the stock back to a boil for another 10 minutes.
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28
In another large saucepan of boiling salted water, place the crayfish, which are still alive at this point, and cook for 30 seconds.
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29
Remove them to an ice water bath to cool them and prevent further cooking.
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30
Remove them from the water bath, turn their tails, and pull to remove the intestines.
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31
Then, add them to the stock and cook for several minutes, or until cooked through.
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32
Cool them in the ice water bath, and then peel them with a pair of scissors.
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33
In a large skillet, brown 1/2 cup of butter.
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34
Add the peeled crayfish, lime juice, and chervil, tossing to coat well.
