Asparagus Maltaise

1. 1

   Snap tough ends from asparagus and discard.

2. 2

   Place asparagus in 1 inch water in large skillet, bring to boil, reduce heat, cover and simmer until tender, 5 to 8 minutes.

3. 3

   Blend egg yolks, lemon juice and salt in saucepan or top of double boiler.

4. 4

   Add half of butter and stir constantly over low heat or boiling water until butter melts.

5. 5

   Add remaining butter and continue stirring until it melts and sauce thickens.

6. 6

   Stir in orange peel and juice.

7. 7

   Drain asparagus and serve topped with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.