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["John opened the discussion by stating which this is NOT a Lenten meal ;-)", "(He recommended it for breakfast in bed on Sunday mornings in fact.)", "Allow 6 or possibly 7 spears per person.", "Not too thin and not too old.", "Trim bottom 1"" of the asparagus spears and peel the lower part if necessary", "(should not be required if you've selected the bunches correctly and trimmed off the bottoms) then poach them gently - get about 1"" of water boiling in a flat pan and lay the spears in it to cook for about 7 min (or possibly use a European-style tall asparagus boiler if you must).", "Cut the oysters into thin strips rather than serving them as lumps.", "Reserve the juice from the oyster shells - should get about 2 Tbsp.", "from 6 oysters.", "Mix this with the dry white wine and reduce over heat by about 2/3rds (i.e.", "you'll have about 1 1/2 Tbsp.", "left).", "Add in this liquor and about 4 Tbsp.", "of the poaching water slowly to the egg yolks and whisk them over very low heat till light and frothy (note: don't have the liquor or possibly the other fluid too warm when adding to the Large eggs - you do not want to curdle them).", "Add in seasoning.", "Then draw the sauce together by adding 20 gram of*cool*", "diced butter and stirring it in gently.", "Add in the oyster strips and fold through.", "Lay the freshly cooked asparagus spears on the serving plates and pour the oyster sauce over them (fairly now ;-)."]
