Chef Frank is a James Beard award winning chef, being named Best Chef Southwest in 1998. It would take me all day to name the awards that Chef Frank has won. So, instead of that long list, here is the recipe that he demonstrated at the 2005 Chef’ Charity.
3 bunches Asparagus, blanched
2 1/2 teaspoons Salt
1/2 teaspoon ground White Pepper
2 tablespoons Lemon Juice
1 cup Olive Oil
1/2 cup grated Parmesan Cheese
1 cup French Bread Crumbs
3 dozen shucked Louisiana Oysters on the half-shell
Slice 1 cup of asparagus very thin and set aside.
Slice the remaining asparagus into small pieces and place them in a food processor. Add the salt, white pepper and lemon juice. Process until almost puréed. With the food processor running, slowly add the olive oil to form a smooth purée.
Transfer the asparagus purée to a mixing bowl. Add the thinly sliced asparagus, Parmesan cheese and bread crumbs. Mix until fully blended.
To serve, preheat oven to 500 degrees. Top each oyster on the half-shell with 2 to 3 tablespoons of asparagus topping. Bake for 15 minutes and serve immediately.