Difficulty: Intermediate (3/5)
Soak the periwinkles for 2 hours in cold water heavily salted with coarse salt. Bring a pot of water to a boil and salt it if needed. Add 2 pinches of cayenne pepper. Rinse the periwinkles, add them to the boiling water, and cook for 5 to 8 minutes depending on size. Drain and extract from shells using a toothpick.
Peel the asparagus and cut into 7 cm lengths. Slice the trimmed tails on the bias and place in a saucepan with 20 g butter. Simmer over low heat for 5 minutes. Season with salt and pepper, cover with white poultry stock, bring to a boil, and cook for 15 minutes. Cool over ice, then blend and strain through a fine sieve for a smooth cream.
Open the oysters, reserving the 12 finest along with their liquor. Crush the remaining 3 oysters.
Using a Japanese mandoline, thinly slice 6 asparagus tips lengthwise into strips.
Heat 30 g butter in a sauté pan. Add the asparagus tips, season, and cook over medium heat, gradually incorporating a little white poultry stock while shaking the pan.
When the tips are crisp-tender and glazed, add the 12 oysters, periwinkles, asparagus strips, and half the oyster liquor.
For the asparagus cream, stir in 10 g butter. Whisk in the crushed oysters and their liquor. Gently heat without boiling, then emulsify with whipped cream and a squeeze of lemon juice. Finish with a pinch of cayenne.
Artfully plate 3 oysters per serving with 7 asparagus tips, periwinkles, and raw strips. Spoon the asparagus cream around.
Source: Recipe by Jean-Louis Nomicos, Chef at L’Atelier d’Alain Ducasse. A masterful blend of seafood and seasonal produce showcasing French culinary expertise.
