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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was submitted and published in the American Harvest cookbook, by the American Academy of Chef's, the honor society of the American Culinary Federation. Ingredients:
20 totten inlet oysters (or other oysters around 1 1/2 inches long may be used) |
8 ounces walla walla asparagus (or substitute local asparagus) |
1 tablespoon butter |
2 scallions, thin sliced |
2 tablespoons fine diced red bell peppers |
1 quart heavy cream |
1 teaspoon dry mustard |
1 teaspoon worcestershire sauce |
1/4 teaspoon white pepper |
2 tablespoons chopped flat leaf parsley |
Directions:
1. Scrub shells of oysters, use oyster knife, working over a bowl to capture their liquor, shuck oysters.
2. Snap ends of asparagus, peel stems.
3. Blanch in boiling water, put in ice water to stop cooking.
4. Cut asparagus into 1/4-inch slices, on bias.
5. Melt butter in sauce pan over medium heat, add scallions, bell pepper, sauté 3 minutes.
6. Add cream, oysters and liquid, dry mustard, Worcestershire sauce, season with salt and white pepper.
7. Bring to boil, reduce heat, simmer for 5 minutes, poaching oysters.
8. Add asparagus, simmer 3 minutes.
9. Add parsley, ladle into bowls, allotting 5 oysters each.
10. Makes 4 servings.
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