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
|Prep time||20 minutes|
|Cook time||10 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.