Asparagus with Orange Sauce
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.
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- 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)