Ingredients
| 12 thick asparagus spears, trimmed and cooked | |
| 12 oysters | |
| 50ml dry white wine | |
| 50ml water | |
| juice of 1 lemon | |
| 2 free-range egg yolks | |
| 50ml cream | |
| 100g unsalted butter, cut into small pieces |
Quite simply the most perfect marriage of flavours.
Instructions
| 1. | Cut 3-4cm tips from the spears of asparagus and set to one side. |
| 2. | Cut the remaining stalks on the diagonal into thin slices, then set aside. |
| 3. | Place a large frying pan over a medium heat and add the white wine, water and lemon juice and bring to a gentle simmer. |
| 4. | Combine the egg yolks with the cream. |
| 5. | Remove the wine mixture from the heat and add the yolks and cream, whisking continuously. |
| 6. | Return the pan to the heat and whisk in the pieces of butter to form a smooth creamy sauce. |
| 7. | Add the asparagus slices and the oysters and heat gently until warmed through and the oysters have just plumped up, about 3 minutes. |
| 8. | Divide the asparagus slices between four small bowls and top with the oysters and the asparagus tips. |
| 9. | Season the sauce with salt and pepper and spoon it over the oysters. |
| 10. | Serve immediately. |
Recipes & food styling Martin Bosley / Photography Amber-Jayne Bain
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