250 g Arctic Surf Clams (cut into halves) 1 bunch of white asparagus 1 tsp tarragon leaf
Creamy Tarragon Sauce
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 homogeneous. 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.
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