| Preparation Plan: Prepare the puits d'amour first thing in the morning. Thirty to 45 minutes before serving, strain the oysters for 15 minutes. Meanwhile, prepare the toast for the oysters and heat water to boil for the eggs. Cook the asparagus. Shuck and cook the oysters and serve first course with a Kir. As you finish the first course, put the eggs in to boil, then peel and plate with asparagus and serve. |
