Blond in the Hood

Asparagus Spears in Orange Sauce

Serves 6

Equipment
1 Heavy Sauce Pan
1 Deep Boiling Pan
Electric Mixer

Ingredients
2 Lbs Asparagus

To cook the asparagus, you may want to cut off the bottoms of the spears as they may be stringy. Rinse the asparagus and then place them in to a pan of slightly salted boiling water, taking care not to splash yourself. Simmer in the water for 6 to 8 min then remove from the water and arrange on a platter.

Orange Sauce
2 Egg yolks
8 tablespoons softened butter
2 tablespoons Fresh Orange Juice
1 tablespoon Lemon Juice
1 teaspoon Grated Orange Rind
2 tablespoons Cold Water
Salt and Pepper

Method
In a heavy sauce pan, combine the two egg yolk, two tablespoons of cold water, a little salt and pepper and a tablespoon of lemon juice. Put over a very low heat or a double boiler if available. It is important that the pan does not overheat. Beat with an electric mixer until the sauce thickens and clings to the beater.

Stir in the very soft butter piece by piece then when the mixture has thickened once more add the two tablespoons of orange juice and the grated orange rind.

Immediately pour into a serving boat and serve with the warm asparagus.

The sauce is delicate and can be difficult to keep warm, so prompt serving is important.

Voila! Asparagus Spears in Orange Sauce a La Michelle.