Asparagus Maltaise

1. 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.

2. 2

   Set aside to cool slightly.

3. 3

   Heat the butter and lemon juice in a small saucepan over low heat until heated through.

4. 4

   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.

5. 5

   Add the reserved orange juice, blend to combine, then season with salt and pepper.

6. 6

   Cook the asparagus in a pan of boiling salted water for 2-3 minutes, then drain.

7. 7

   To serve, divide the asparagus between 6 plates, drizzle over some sauce and garnish with chopped egg.

* Per serving · 4 servings · Values may vary.