Use a peeler to peel the asparagus at the stalk and root and cut up roughly. Remove the stem from the garlic. Remove the seeds from the red chili pepper and cut into small pieces. Break up the shimeji mushrooms.
Gently massage the oysters in about 1 tablespoon of salt, katakuriko, and a small amount of water. Lightly rinse and wipe off. For details, see Recipe ID: 2429495.
Add 10 g of salt to 1 liter of water (1%) and boil the pasta just short of al dente.
Add the olive oil and garlic to a frying pan and cook on low heat until the aroma of the garlic transfers to the oil.
Once the garlic has browned add the shimeji mushrooms and cook. Once the mushrooms have wilted add 50 ml of the pasta cooking water.
Add the oysters and 5 g of butter, and cover with a lid. Steam-cook on low heat for about 1 minute. Once 1 minute has passed, open the lid and add 1 teaspoon of soy sauce.
Add the asparagus to the pasta 30 seconds before the pasta finishes boiling, and boil together. Once it finishes boiling add the pasta to the sauce pan without straining.
Cook the pasta on low heat to have it soak in the sauce. Add parsley and olive oil if you like (not listed) to further flavor.
Transfer to a serving plate, top with parsley, and it's complete.
Story Behind this Recipe
I made this as an entry for a oyster cooking festival on an online recipe video contest.
Please be sure to cook the oysters thoroughly. Check out Recipe ID: 2429495 for how to handle the oysters. It makes them even more delicious!