Asparagus In Creamy Orange Maltaise Butter Sauce Recipe

Ingredients for Asparagus In Creamy Orange Maltaise Butter Sauce

• 1 pound asparagus
• 4 large egg yolks
• Orange, Juice And Rind Of
• Salt
• Pepper
• Unsalted Butter
• 1 tablespoon lemon juice
• Heavy Cream
• Orange Rind Twists

How to Make Asparagus In Creamy Orange Maltaise Butter Sauce

1. Wash and snap off the tough ends of 1 pound of asparagus.
2. 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.
3. 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.
4. Gradually whisk in 1 cup (2 sticks) of unsalted butter, cut into cubes, ensuring each addition is fully incorporated before adding more.
5. Stir in 1/4 cup freshly squeezed orange juice and 1 tablespoon of orange zest. Continue whisking until the sauce is thick and emulsified.
6. Season the Maltaise sauce with salt and freshly ground black pepper to taste.
7. Drain the asparagus thoroughly and gently toss it with the warm Maltaise sauce.
8. Serve immediately as a light lunch or side dish. Garnish with fresh orange zest or chopped chives, if desired.