Ingredients

How to make it

  • Shuck Oysters
  • Bring a large pot of salted water to boil over medium-high heat.
  • Add the asparagus pieces and cook for 3 to 5 minutes, until bright green. Be careful not to overcook.
  • Place into a strainer and rinse under cold water. Drain well, and refrigerate until needed.
  • In a small bowl, combine the orange juice, vinegar, mustard, garlic, sugar and the zest from one orange.
  • Drizzling the oil into the orange juice mixture, whisk briskly until thick.
  • Stir in the cumin seeds.
  • Immediately before serving, drizzle the dressing over the asparagus pieces. Season with salt and pepper. Garnish with carrot curls and orange wedges.
  • Place 3 Oysters on the plate (I like 1 each of 3 types)
  • One hour before Service, place 1 Orange Supreme and 2 Asparagus pieces on each oyster.
  • Garnish with remaining salad and Orange Zest

People Who Like This Dish 2
Reviews & Comments 2

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  • winemaker 5 years ago
    Cshmny did a fabuloso job with the huitres sur demi de coquille avec de la salade d'asperge at our winemaker dinner. This was one of the best pairings with our Roussanne that we have ever experienced. Our hats are off to Cshmny and the entire staff at Ocean Crest Resort!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I liked how you turned an ordinary shellfish into an extra ordinary exotic salad.
    You have my 5 fork rating
    Michael
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