recipe suitable for a dinner party of six
Steamed Asparagus with Carrot Ginger Broth and Poached Oysters
18 each Large Asparagus 
2 quarts Water
2 Tbsp Salt
18 each Oysters
2 cups Shellfish Stock
2 Tbsp Olive Oil
1 lb Carrots, diced
1 ½ quarts Shellfish Broth, clear
2 each Lime Leaves
¼ Stalk Lemongrass, Sliced
1 Tbsp Ginger, minced
2 Tbsp Cilantro, snipped
2 Tbsp Thai Basil
1 Tbsp White Sesame Seeds
1 Tbsp Black Sesame Seeds
Salt and pepper to taste
Method:
1. First, prepare the carrot ginger broth. Combine the carrots, shellfish broth, lime leaves, ginger and lemongrass and simmer for 3-5 minutes and until the carrots are quite tender. Remove the lime leaves, puree the carrot broth and strain. Add the cilantro, basil, toasted sesame seeds, seasoning and keep warm.
2. Very carefully peel the asparagus from the bottom of the tip down to the stalk. Cut into 7 inch pieces. Wash under cold running water and rinse well. Tie into bundles and blanch in salted simmering water until tender, about 3-4 minutes. Lift from the water, cut off the twine and coat with olive oil, season with salt and pepper.
3. Poach oysters in the simmering shellfish broth until they curl at the edges, about 1 minute.
4. To serve, place 3 asparagus on each warm dinner plate, arrange 3 oysters onto each portion of asparagus, garnish with a blanchete carrot curl and a spring of cilantro and Thai basil. Finish by spooning some carrot ginger broth over the presentation.
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