IN SEASON

ASPARAGUS AND OYSTERS WITH BURNT BUTTER DRESSING

MAKES 4-6 A SIDE

4 eggs, room temperature
Juice of 2 lemons
300g unsalted butter
2 bunches asparagus spears
1 tbs extra virgin olive oil
18 oysters, shucked
12 dill sprigs

Gently place eggs into a saucepan of boiling water and boil for 5 minutes then transfer to a bowl of iced water to chill. Peel the eggs then place in a food processor with half the lemon juice and whiz for 1-2 minutes until light and fluffy.

Place butter in a small frypan over medium-high heat and cook for 4-5 minutes until it begins to foam with a nutty aroma. In a slow steady stream, add burnt butter to the food processor with the