Oyster and Asparagus Spinnaker Salad

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Recipe for Asparagus and Oyster Spinnaker Salad. As colorful as a spinnaker on a sailboat and just as racy, this salad is an attention getter.


  • 12 shucked small oysters
  • 2 pounds fresh asparagus
  • 2 ounces Roquefort cheese
  • 3/4 cup sour cream
  • salt and freshly ground white pepper
  • 1 large sweet onion
  • cayenne pepper
  • 1 cup peeled, seeded, diced tomatoes


  1. Remove the oysters from the shells, pat dry and chill. Reserve the liquor for another use.
  2. Wash, trim and peel the asparagus. Blanch in boiling salted water for 1 minute. Refresh in ice water, drain and chill.
  3. Mix the Roquefort cheese with a small amount of sour cream, and gradually add the rest of the sour cream. Season to taste.
  4. 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.
  5. Garnish with a dash of cayenne pepper and a tablespoon of diced tomatoes.