Ingredients

The following ingredients have 4 Servings
  • 1 bunch asparagus, tough ends trimmed
  • 3 large free-run egg yolks
  • 1 tbsp. freshly squeezed lemon juice
  • 1 tbsp. freshly squeezed orange juice
  • 1 tbsp. orange zest
  • salt & pepper, to taste
  • 2/3 to 1 cup butter, melted

Instruction

  • Place the asparagus in an asparagus steamer pot and steam for 5 minutes, or until tender depending on the thickness. While they're steaming, make the sauce.
  • In a medium saucepan, combine egg yolks and whisk vigorously until they get thick, about 1 minute. While whisking, add lemon and orange juice with the zest.
  • Heat the egg mixture over medium heat and keep moving it off and on the heat, whisking constantly. The trick here is to not shock the yolks and gradually heat them up.
  • When the sauce gets thick, move the saucepan away from the heat and start adding the melted butter by pouring in a few drops at first (don’t shock the yolks), whisking continuously. Gradually add more until the sauce is nice and smooth (never stop whisking).
  • Spoon the sauce over the steamed asparagus. If not using it right away, move the saucepan to the back burner, keeping it warm on very low temperature and place a piece of wax paper to prevent a skin from forming.