Asparagus with Orange Mustard Sauce and Sauce Mousseline

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   ["In a large pot, bring salted water to a boil.", "Cook asparagus until al dente (about 5 minutes, for regular asparagus and 3 minutes for pencil asparagus, from the time the water returns to a boil).", "Remove asparagus from the pot and refresh in ice water to stop the cooking process.", "Chill until needed.", "Serve with both cold Orange Mustard Sauce and hot Sauce Mousseline.", "In a medium saucepan, over medium heat, reduce the orange juice until only 1/2 cup remains.", "Transfer to a bowl and let cool, over a bowl of ice.", "Stir in mustard, salt, and pepper.", "Add whipped cream and stir until well blended.", "Keep refrigerated until ready to use.", "Yield: 1 1/2 cups", "In a heat resistant mixing bowl, combine the egg yolks, water, lemon juice, pepper, and salt.", "Whip over hot, not boiling, water until thick and creamy.", "Slowly whisk in the butter, a few drops at a time, until the mixture begins to emulsify.", "In a slow stream, whisk in the remaining butter until it is completely incorporated.", "Correct seasoning, to taste.", "Fold in the whipped cream and keep warm until needed.", "Yield: 1 1/2 cups", "Recipe courtesy Wolfgang Puck, ""Modern French Cooking for the American Kitchen"" Houghton Mifflin, 1981"]

* Per serving · 4 servings · Values may vary.