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.


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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