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Categories:Viewed: 56 - Published at: 9 years ago
Ingredients
- 3 bunches asparagus ends trimmed
- 2 egg yolks
- 8 tablespoons unsalted butter cut into small cubes
- lemon juice Squeeze of
- 1 tablespoon orange juice
- 1 teaspoon grated orange peel finely
Method
- Cook asparagus in a large saucepan of boiling salted water for 1-3 mins, until just tender. Drain well and arrange on serving plates.
- For the orange hollandaise sauce, place egg yolks and 1 tbsp water in a heatproof bowl over a saucepan of gently simmering water on low heat. Whisk until light and fluffy.
- Gradually add butter, whisking continuously, until sauce is thickened and smooth. Whisk in a little salt and lemon juice to taste and set aside to cool slightly.
- Whisk orange juice and 1/2 of the peel into warm sauce. Spoon a small amount of sauce over asparagus and top with remaining peel. Serve asparagus with remaining sauce to the side.
