Asparagus Maltaise

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 cups blood orange juice
• 120 g unsalted butter
• 1 teaspoon lemon juice
• 3 egg yolks
• 30 thin asparagus spears, trimmed
• 2 eggs, hardboiled, peeled, chopped

Recipe

• 1 place the orange juice in a saucepan over high heat and boil for about 15 minutes or until juice is reduced to 2 tablespoons. set aside to cool slightly.
• 2 heat the butter and lemon juice in a small saucepan over low heat until heated through. place the egg yolks in a blender, blend for a few seconds, then slowly add the butter mixture through the feed tube, a few drops at a time, until the mixture thickens.
• 3 add the reserved orange juice, blend to combine, then season with salt and pepper.
• 4 cook the asparagus in a pan of boiling salted water for 2-3 minutes, then drain.
• 5 to serve, divide the asparagus between 6 plates, drizzle over some sauce and garnish with chopped egg.