Oyster Cream with Green Asparagus Tips
A warm and cold appetizer featuring oysters paired with green asparagus tips, finished with a rich cream sauce.
Story
This elegant dish combines the delicate brine of oysters with the fresh snap of green asparagus tips. The oysters are gently warmed in a velvety cream sauce infused with asparagus stock, creating a luxurious texture. Finished with a hint of lemon and aromatic herbs, it offers a refined balance of flavors perfect for a sophisticated start to a meal.
Ingredients
Oysters (Grade No. 5 oysters, shucked, membrane removed, collect and filter oyster liquor)
5
Butter (cut into small pieces)
20g + to taste
Asparagus (take 5cm tips, peeled)
to taste
Egg yolk
1
Fresh cream (part for sauce, part for asparagus)
10 cl
Lemon juice (seasoning)
a few drops
Parsley leaves (garnish)
to taste
Thyme (garnish)
to taste
Instructions
1
Prepare oysters
Separate the oysters from their shells, remove the membrane, collect the oyster juice and filter it
2
Heat oysters
Place the oysters and filtered oyster juice in a pot, add small pieces of butter, sprinkle with pepper, and refrigerate for later use
3
Prepare asparagus
Peel the asparagus, cut into 5 cm long tips, blanch the tips and roots in boiling salted water, remove and place in cold water to set
4
Cut asparagus
Cut the asparagus roots into rounds, and cut the asparagus tips evenly into slices
5
Make asparagus stock
Add 16 cl of boiling asparagus water and the slices to the oyster cooking liquid, place in boiling water, remove from heat and cool
6
Make cream sauce
Mix the egg yolk with 8 cl of fresh cream, add the filtered asparagus root liquid, pour into a pot, heat over low heat stirring constantly until the liquid thickens, season with salt, pepper and a few drops of lemon juice, then add the remaining 2 cl of fresh cream
7
Heat asparagus tips
Heat the asparagus tips in boiling salted water, drain and mix well with the remaining cream and butter
8
Plate
Arrange 5 asparagus tips and 5 oysters alternately on a plate, sprinkle with parsley leaves and thyme, sprinkle with pepper
9
Heat oysters
Heat the oysters with a small amount of cream (fresh cream or asparagus cream sauce), being careful not to overheat
10
Finish plating
Place the hot oysters on the plate, add the remaining butter to the asparagus cream sauce, mix well and pour over the oysters
