Oysters On The Half Shell With Asparagus Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
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I prepared this dish at a Winemaker Dinner for Walter Dacon Wines at the Ocean Crest Resort in Moclips, WA. This dish was designed to compliment Walter Dacon Wines Roussanne, Yakima Valley 2006. Ingredients:
72 fresh oysters (i used kumamoto, kushi, and fanny bay) |
1 lb asparagus, trimmed, run through a frencher and cut into 1-inch pieces |
1 ounce freshly squeezed orange juice |
1 tsp white wine vinegar |
1 tsp dijon mustard with seeds |
2 cloves garlic, finely chopped |
1/2 tsp sugar |
4 oranges 9cut into supremes) |
1/2 cup vegetable oil |
1 tsp ground cumin |
salt and pepper to taste |
Directions:
1. Shuck Oysters
2. Bring a large pot of salted water to boil over medium-high heat.
3. Add the asparagus pieces and cook for 3 to 5 minutes, until bright green. Be careful not to overcook.
4. Place into a strainer and rinse under cold water. Drain well, and refrigerate until needed.
5. In a small bowl, combine the orange juice, vinegar, mustard, garlic, sugar and the zest from one orange.
6. Drizzling the oil into the orange juice mixture, whisk briskly until thick.
7. Stir in the cumin seeds.
8. Immediately before serving, drizzle the dressing over the asparagus pieces. Season with salt and pepper. Garnish with carrot curls and orange wedges.
9. Place 3 Oysters on the plate (I like 1 each of 3 types)
10. One hour before Service, place 1 Orange Supreme and 2 Asparagus pieces on each oyster.
11. Garnish with remaining salad and Orange Zest
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