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Recipe Name: Asparagus With Oyster Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 1

Fresh asparagus, 6 or 7
Fresh or frozen oysters
Allow 3 per person
2 Tablespoon(s) Dry white wine
2 Egg yolks
20 Gram(s) Butter
Salt, pepper cayenne
Another recipe courtesy of John Morris, butcher and caterer in
Rockhampton, Queensland, Australia, as discussed on ABC [Australian
Broadcasting Corp.] Radio on Sunday 13 March 1994 in the "Queensland
Sunday" programme. John opened the discussion by stating that this is
NOT a Lenten meal ;-) (He recommended it for breakfast in bed on
Sunday mornings in fact.) Allow 6 or 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 (shouldn't 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 minutes (or 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 tablespoon 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 tablespoon left). Add this liquor and about 4
tablespoon of the poaching water slowly to the egg yolks and whisk
them over very low heat until light and frothy (note: do not have the
liquor or the other fluid too hot when adding to the eggs - you don't
want to curdle them). Add seasoning. Then draw the sauce together by
adding 20 gram of cold diced butter and stirring it in gently. Add 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 ;-). Recipe By : (Ian
Staples) File

Nutrition (calculated from recipe ingredients)
Calories: 768
Calories From Fat: 273
Total Fat: 31g
Cholesterol: 403.2mg
Sodium: 9357.5mg
Potassium: 5717.3mg
Carbohydrates: 83.2g
Fiber: 32.9g
Sugar: <1g
Protein: 64.6g

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