250 g Arctic Surf Clams (cut into halves)
1 bunch of white asparagus
1 tsp tarragon leaf
1/2 cup mayonnaise
1 egg yolk
1/4 cup heavy cream
1 tsp sugar
1 tsp fresh tarragon (chopped)
1/4 tsp white pepper
1/4 tsp salt
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.