Return to Content

Asparagus with Orange Sauce

Asparagus with Orange Sauce
0 votes, 0.00 avg. rating (0% score)

Yield: Enough fir 4 to 6.

A nice change of pace for asparagus in season. The sauce can be kept warm over hot water while the asparagus cooks.


  • 2 tablespoons water
  • 2 teaspoons lemon juice
  • 6 tablespoons orange or tangerine juice
  • 2 teaspoons finely grated orange or tangerine rind
  • 1/2 teaspoon salt
  • Pinch of pepper
  • 3 egg yolks
  • 6 tablespoons unsalted butter, melted
  • 1 to 2 pounds fresh asparagus (amount depends on guests asparagus appetite)


To make the sauce, combine water, lemon juice, 4 tablespoons of the fruit juice, the fruit rind, salt, and pepper in a saucepan. Reduce over moderate heat to 3 or 4 tablespoons. Add the egg yolks one at a time, whisking over low heat until very thick. Remove from heat and slowly dribble in butter, whisking constantly Slowly add the remaining fruit juice, a teaspoon at a time. Strain if you wish (Bill Sammons prefers the rind left in). If necessary, keep sauce warm over a pan of warm water while asparagus cooks. Remove tough ends of asparagus and cook tips only 4 to 7 minutes, until bright green but still slightly crisp. When asparagus is ready, place sauce in a warmed ceramic bowl and serve with the asparagus.
Updated Friday, September 28th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111