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Asparagus with oyster sauce

Fresh asparagus - allow 6 or 7 spears/person
Fresh or frozen oysters - allow 3 per person
2 T dry white wine
2 only egg yolks
20 g butter
Salt, pepper, cayenne

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.

Cut the oysters into thin strips rather than serving them as lumps.

Reserve the juice from the oyster shells - should get about 2 T
from 6 oysters. Mix this with the dry white wine and reduce over
heat by about 2/3rds.

Add this liquor and about 4 T 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 g 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.


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