English Asparagus with Sauce Maltaise
This is a refined yet simple dish that pairs tender spring asparagus with a classic Hollandaise sauce enriched with the juice and zest of blood oranges. The citrus adds a bright, tangy note that cuts through the buttery richness, while fresh orange segments make for a colorful and elegant garnish.
Ingredients
- 12 green asparagus spears
- 3 blood oranges (2 for segments, 1 for juice and zest)
- 1 tbsp white wine vinegar
- 3 tbsp white wine
- 3 egg yolks
- 125 g butter
- sea salt
- 2 tbsp hot water (or some blood orange juice, if needed)
Instructions
- Melt the butter gently and let the milk solids separate from the fat. Keep warm.
- In a small pan, combine the vinegar, white wine, juice of 1 blood orange, and zest of half. Simmer until reduced by half.
- In a heatproof bowl, whisk the egg yolks with the reduction. Place the bowl over a pan of gently simmering water and whisk until the mixture thickens. Remove from the heat and continue whisking for 30–60 seconds.
- Gradually whisk in the melted butter, a little at a time, until the sauce is smooth and thick. If it becomes too thick, whisk in a splash of blood orange juice or hot water. Season lightly with sea salt.
- Meanwhile, cook the asparagus in boiling salted water for 2–4 minutes, until just tender. Drain and season with a little salt.
- Arrange the asparagus on a plate, spoon over the Sauce Maltaise, and garnish with fresh blood orange segments. Serve immediately.
Notes
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