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Asparagus maltaise
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate asparagus with tangy hollandaise and citrusy orange juice.
Ingredients:
  • 500ml orange juice
  • 120g unsalted butter
  • 5.30 gm lemon juice
  • 3 egg yolks
  • 30 thin asparagus spears, trimmed
  • 2 eggs, hardboiled, peeled, chopped
Instructions:
  • In a saucepan, simmer the orange juice over high heat for approximately 15 minutes until it reduces to 2 tablespoons. Let it cool slightly.
  • In a small saucepan, gently warm the butter and lemon juice. In a blender, briefly blend the egg yolks. Gradually pour in the warm butter mixture through the feeder tube, a few drops at a time, until it thickens. Mix in the reserved orange juice, season with salt and pepper, and blend until combined.
  • Boil asparagus in salted water for 2-3 minutes, then drain. Serve evenly on 6 plates, add sauce, and top with chopped egg before serving.

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