As colorful as a spinnaker on a sailboat and just as racy, this salad is an attention getter. Use perfect asparagus, let the oysters billow over the stalks in their savory dressing, and serve a chilled Sancerre or Pouilly-Fumé.

Important Note: Use caution when eating raw oysters. Buy seafood from a reputable dealer. Young children, the elderly or those whose immune systems might otherwise be compromised should not eat raw seafood.

Wash, trim and peel the asparagus. Blanch in boiling salted water for 1 minute. Refresh in ice water, drain and chill.

Mix the Roquefort cheese with a small amount of sour cream, and gradually add the rest of the sour cream. Season to taste.

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.

Garnish with a dash of cayenne pepper and a tablespoon of diced tomatoes.