Seafood Stuffed Avocado with Marinated Asparagus
I am so happy that the warmer weather is here, and salads are the way to go. Composed salads made by stuffing a fruit or vegetable are a favorite in our house. I found crayfish at the store and bought some shrimp to go with it. Since we usually eat seafood on Fridays, using the shrimp and crayfish to stuff an avocado seemed like a perfect idea. Spane and I also love asparagus, which looks lovely on a plate. It is also the year that Haas avocados are plentiful.
Avocados produce fruit prolifically every two years, that’s why they are expensive one year, and really cheap the next. Did you know that all commercial, fruit-bearing Hass avocado trees have been grown from grafted seedlings propagated from a single tree? The tree was grown from a seed bought by Rudolph Hass in 1926 from A. R. Rideout of Whittier, California. The mother tree stood for many years in front of a residence in La Habra Heights. The tree died when it was 76 years old and was cut down on 11 September 2002 after a ten-year fight with root rot. Two plaques by the private residence at 426 West Road mark the spot where it grew. Because of the avocado, just about any food with California in the name has avocados. I love ’em.
Let’s Make Seafood Stuffed Avocado
- 1 bunch asparagus, tough ends removed
- Juice of 1/2 lemon
- 1 tablespoon avocado oil
- 2 tablespoons extra virgin olive oil
- Pinch of salt
- Freshly cracked black pepper
- 2 tablespoons good blue cheese
- 2 tablespoons mayonnaise
- 3 tablespoons real sour cream
- 1 dash Angostura bitters
- Freshly ground pepper to taste
- 1/4 pound crayfish meat
- 1/4 pound cooked, peeled shrimp
- 1 avocado
- Marinated asparagus
- Mom’s Blue Cheese Dressing
- Steam the asparagus in a plastic bag in the microwave for three minutes.
- While that’s happening, whisk the remaining ingredients together.
- Remove the asparagus to a lidded container and pour the marinade over it.
- Roll the asparagus around with your fingers to make sure they are all well coated, then refrigerate at least two hours or until you are ready to serve.
- In a small bowl, crumble the blue cheese.
- Add the remaining ingredients and whisk together.
- Cover and refrigerate until ready to serve.
- Using a sharp knife, cut the avocado in half. Twist to separate the two halves. Slip a soup spoon between the meat of the avocado and the skin, and the meat will lift out. Save the skin. Take the same sharp knife and hit the blade sharply in the center of the pit. Twist the knife slightly, and the pit will come right out. Use the skin from the first half to remove the pit from the knife. Remove the skin from the second half as well. Put each half on a separate plate or bowl.
- Put asparagus spears on either side of each avocado half. Pour the marinade on the asparagus.
- Stuff the avocado halves nicely with the shrimp and crayfish. Put the remaining nicely on the sides.
- Spoon blue cheese dressing on top of the seafood and avocado.
- Serve chilled.
This will serve 4 regular people or 2 asparagus lovers.
You can find Angostura bitters in the liquor section of your supermarket.
Please do not use pre-crumbled blue cheese – you will pay more for it. Just get your blue cheese by the wedge. It is important to use real sour cream, without any gelatin or other fillers. You may omit the pepper if you wish.
Using another avocado, you could expand this recipe for 4 people with the addition of a good crusty bread. You could use other shell-fish if you want.