Asparagus With Oyster Sauce Recipe
Servings: 1
Ingredients
- Fresh asparagus -- 6 or possibly 7 Spears/person Fresh or possibly frzn oysters -- Allow 3 per person
- 2 Tbsp. Dry white wine
- 2 x Egg yolks
- 20 gm Butter Salt, pepper, cayenne
Directions
- John opened the discussion by stating which this is NOT a Lenten meal ;-)
- (He recommended it for breakfast in bed on Sunday mornings in fact.)
- Allow 6 or possibly 7 spears per person. Not too thin and not too old.
- Trim bottom 1" of the asparagus spears and peel the lower part if necessary
- (should not be required if you've selected the bunches correctly and trimmed off the bottoms) then poach them gently - get about 1" of water boiling in a flat pan and lay the spears in it to cook for about 7 min (or possibly use a European-style tall asparagus boiler if you must).
- Cut the oysters into thin strips rather than serving them as lumps.
- Reserve the juice from the oyster shells - should get about 2 Tbsp. from 6 oysters. Mix this with the dry white wine and reduce over heat by about 2/3rds (i.e. you'll have about 1 1/2 Tbsp. left).
- Add in this liquor and about 4 Tbsp. of the poaching water slowly to the egg yolks and whisk them over very low heat till light and frothy (note: don't have the liquor or possibly the other fluid too warm when adding to the Large eggs - you do not want to curdle them).
- Add in seasoning. Then draw the sauce together by adding 20 gram of*cool*
- diced butter and stirring it in gently. Add in the oyster strips and fold through.
- Lay the freshly cooked asparagus spears on the serving plates and pour the oyster sauce over them (fairly now ;-).
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 57g | |
| Calories 170 | |
| Calories from Fat 143 | 84% |
| Total Fat 16.23g | 20% |
| Saturated Fat 10.1g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 167mg | 7% |
| Potassium 52mg | 1% |
| Total Carbs 1.14g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.4g | 0% |
| Protein 0.38g | 1% |
