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Tips of cooked and raw green asparagus with warm oysters and winkles


Ingredients:4 people
  • periwinkles
    400 g
  • oysters n° 3 (Gilardeau)
    15
  • green asparagus
    34
  • cayenne pepper
  • butter
    60g
  • white poultry stock
    25 cl
  • fresh whipped cream
    1 tablespoon
  • lemon juice
  • coarse salt
  • salt and pepper mill


Preparation:
  • Preparation time:30 minutes


Difficulty:[usr 3]

Let the winkles soak for 2 hours in cold water, heavily salted with coarse salt. Boil a pot of water, salt water if possible. Add 2 pinches of cayenne pepper. Rinse the winkles, plunge them into boiling water and let them cook for 5 to 8 minutes, depending on their size. Drain them and take them out of the shells with a toothpick.

Peel the asparagus. Cut them to 7 cm. Cut the removed tails into bevels and put them in a saucepan with 20 g of butter. Let them simmer for 5 minutes over low heat. Add salt and pepper. Cover with white background. Bring to a boil and cook for 15 minutes. Cool by placing the pan on ice. Mix and pass through a sieve (fine strainer).

Open the oysters. Set aside the 12 most beautiful and their water. Crush the other 3 oysters.

Cut 6 asparagus tips into thin strips, lengthwise, using a Japanese mandolin.

Heat 30 g of butter in a sauté pan. Place the asparagus tips in it. Add salt and pepper. Cook them over medium heat, gradually adding a little white stock and shaking the container.

When the asparagus tips are still a bit crunchy and coated in butter, add the 12 oysters, the winkles, the asparagus strips and half the oyster water.

Add 10 g of butter to the cream of asparagus. Whisk. Add the crushed oysters and their water. Heat gently without boiling. Emulsify this sauce by incorporating the whipped cream and a drop of lemon juice. Spice it up slightly with a pinch of cayenne pepper.

Arrange 3 oysters, 7 asparagus tips, the winkles and the raw asparagus strips harmoniously on the plates. Add the cream of asparagus around.

Tips of cooked and raw green asparagus with warm oysters and winkles

Source:Recipe by Jean-Louis Nomicos (L’Atelier d’Alain Ducasse)