Ingredients for Asparagus In Creamy Orange Maltaise Butter Sauce
- 1 lb fresh asparagus
- 4 large egg yolks
- 1/4 cup freshly squeezed orange juice, 1 tablespoon orange zest
- salt, to taste
- freshly ground black pepper, to taste
- 1 cup (2 sticks) unsalted butter
- 1 tablespoon lemon juice
- 0 Heavy Cream
- orange zest twists, for garnish
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How to Make Asparagus In Creamy Orange Maltaise Butter Sauce
- Wash and snap off the tough ends of 1 pound of asparagus.
- Steam or blanch the asparagus until tender-crisp, about 5-7 minutes. Immediately plunge into ice water to stop the cooking process and retain vibrant green color.
- While the asparagus cooks, prepare the Maltaise sauce: In a heatproof bowl set over a pan of simmering water (double boiler), whisk together 4 large egg yolks, 1 tablespoon of lemon juice, and a pinch of cayenne pepper.
- Gradually whisk in 1 cup (2 sticks) of unsalted butter, cut into cubes, ensuring each addition is fully incorporated before adding more.
- Stir in 1/4 cup freshly squeezed orange juice and 1 tablespoon of orange zest. Continue whisking until the sauce is thick and emulsified.
- Season the Maltaise sauce with salt and freshly ground black pepper to taste.
- Drain the asparagus thoroughly and gently toss it with the warm Maltaise sauce.
- Serve immediately as a light lunch or side dish. Garnish with fresh orange zest or chopped chives, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
55g
Carbs
2g
