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Asparagus tartare with oyster and apple

Fresh tartare of raw asparagus with apple and shallot, served with oyster and a light dressing of oyster juice and olive oil.

Ingredients

1Shallot
1Lemon juice
Pepper
1Olive oil
0.5Green apple
6White asparagus
Chives
4Fresh oysters
Sea salt

Preparation

  1. Peel the asparagus and cut them raw into a very fine brunoise (± 2 mm).
  2. Cut the apple into small cubes and immediately mix with the lemon juice.
  3. Mix the asparagus, apple, shallot, olive oil, and chives.
  4. Season with salt and pepper.
  5. Open the oysters and collect the juice.
  6. Place a ring mold on the plate and fill with the asparagus tartare.
  7. Place an oyster on each tartare.
  8. Drizzle some oyster juice and olive oil around.
  9. Finish with chives or microgreens if desired.