Try Chef Shoop's steamed asparagus and poached oysters recipe

March 23, 12:27 PMOrganic Food ExaminerNatalie Rotunda

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Chef Jack Shoop, Executive Chef, Cancer Treatment Centers of America, Philadelphia

Chef Shoop provides not only a delicious recipe suitable for a dinner party of six; he shares a buying tip, as well as several comments about the spring vegetable. “Asparagus is the princess of all vegetables. Nothing can compare to this delicacy, it is so beautiful, so delicate, and so versatile. To appreciate asparagus, freshness must be given first priority. The best test is to snap off the end of a stalk and check that the break is clean and not dry. The recipe that follows is very light and refreshing.”

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.

Jack Shoop, CMC, is executive chef at Cancer Treatment Centers of America (CTCA) in Philadelphia. CTCA provides a comprehensive, patient-centered treatment model that fully integrates traditional, state-of-the-art medical treatments with scientifically supported complementary therapies such as nutrition, naturopathic medicine, psychological counseling, physical therapy and spiritual support to meet the special, whole-person needs of patients with advanced and complex cancer.

Try another of Chef Shoop's recipes