Recipe for Oyster Tartare with Tangy Apples and Green Asparagus

Preparation time : 15 minutes

Difficulty : Moderate

Ingredients (for 6 persons) :

• 18 oysters
• 18 green aspargus
• 2 apple Granny Smith
• 2 tomatoes
• 6 pinches of Espelette pepper
• 1 shallot
• 1 lemon
• 6 pinches of fine salt
• 30g coarse salt
• Chives
• 5 cl olive oil
• 3cl balsamic vinegar

Instructions :

• Open and shuck the oysters.
• Peel and finely chop the shallot. Dice the tomatoes and Granny Smith apples into small cubes. Chop the chives. Gently mix them together.
• Tie the bundle of asparagus. Place the asparagus in boiling salted water and cook for 5 to 10 minutes. Check the cooking with a knife. Once cooked, remove the asparagus and place them gently in ice water to set the color. Drain and remove the strings.
• Remove the water from the oysters, chop them, and mix them with the diced vegetables. Add lemon juice and a drizzle of olive oil, then season with fine salt and Espelette pepper.
• Plate the dish: split the asparagus in half and fan them out on the plate. In the center, place the tartare using a ring mold. Toast two thin slices of bread and place them on top.
• Finish the presentation by drizzling with olive oil and balsamic vinegar.