Asparagus and oysters with tarragon hollandaise

Asparagus and oysters with tarragon hollandaise

20 mins Prep · 10 mins Cook

The briny salinity of locally grown UAE oysters pairs perfectly with juicy asparagus. If you’ve ever struggled to make a hollandaise sauce, do try this recipe. It is flop-proof thanks to a secret ingredient – corn flour

Created by Spinneys
Prep time 20 minutes
Cook time 10 minutes
Serves 2
Cuisine European
Diet Healthy
Preparation Easy
Nutrition (per serving)
Calories 664
Fat 48.8g
Saturates 15.4g
Protein 35.7g
Carbs 21.4g
Sugars 5.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Set butter aside to soften.


Meanwhile, bring a large pot of salted water to a boil and blanch the asparagus for 4-5 minutes until tender. Drain and immediately plunge into ice water.


Separate the egg yolks from the whites and juice the lemon.


Place the créme fraîche, corn flour, egg yolks, vinegar and 2 tsp lemon juice in a saucepan over a low heat. Cook, whisking gently, for 1-2 minutes until thickened and combined. Remove from the heat and set aside.


Chop the tarragon.


Whisk the butter and tarragon into the egg mixture until well combined, then season with the salt and white pepper.


Shuck the oysters, then drain the asparagus and arrange with the oysters on a plate. Drizzle with the hollandaise sauce and serve.