For those summer evenings.


  • 24 carlingford oysters
  • 1 cup sea asparagus
  • 1 cup mayonnaise
  • 1 tblsp horseradish sauce
  • 2 tomatoes (de-seeded, peeled and diced)


  • Mix together the mayonnaise and horseradish. Now mix together the vinegar, oil and mustard.
  • Place the opened oysters on a large plate with crushed ice.
  • Toss the sea asparagus and tomatoes in the vinaigrette mix and spoon over the oysters.
  • Over each oyster spoon a little of the horseradish aioli.
  • You could also grate a little fresh horseradish over the top of the oysters if you wish.

More by Derry Clarke:

Find recipes by keyword:

autumn irish spring summer winter mains party food starters and nibbles the afternoon show