Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Asparagus & Oyster Spinnaker Salad
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- #85785
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
12 shucked small oysters
2 pounds fresh asparagus
2 ounces Roquefort cheese
3/4 cup sour cream
salt
freshly ground white pepper
1 large sweet onion
cayenne pepper
1 cup peeled, seeded, and diced tomatoes
directions
Remove the oysters from the shells, pat dry, and chill. Reserve the liquor for another use.
Wash, trim and peel the asparagus. Blanch in boiling salted water for 1 minute. Refresh in ice water, drain and chill.
Mix the Roquefort cheese with a small amount of sour cream, and gradually add the rest of the sour cream. Season to taste.
Slice onion into paper-thin slices. Arrange the asparagus stalks on chilled plates, place 2 oysters over the asparagus, top with onion rings, and spoon dressing over the salad.
Garnish with a dash of cayenne pepper and a tablespoon of diced tomatoes.
added by
cookchef
nutrition data
Nutritional data has not been calculated yet.
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