1. Combine egg yolk, mayonnaise, sugar, pinch of salt and
pepper in a bowl and whisk until completely
2. Add heavy cream and tarragon, stir in evenly.
3. Peel and remove tough end of asparagus and blanch in
boiling salted water for 1 minute, transferred into ice
water and pat dry.
Arrange cooled asparagus and Arctic Surf Clams on a plate and garnish with creamy tarragon sauce and fresh tarragon leaf.