Carlingford Oysters with Tomatoes, Sea Asparagus and Horseradish Aioli

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)


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


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