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Ingredients

• 2 egg yolks
• 3 Tbs. fresh orange juice
• 6 Tbs. (3/4 stick) unsalted butter, cut into ;slices 1/4 inch thick, at room temperature
• Salt and freshly ground pepper, to taste
  
  
• 1 1/2 lb. asparagus spears
• 2 tsp. salt
• 1 orange

Description

Hollandaise, The Classic Sauce For Dressing Warm Asparagus In France, Is Usually Flavored With Lemon. The Orange Juice Used In This Recipe Is A Nice Change Of Pace And Goes Particularly Well With The Vegetable.

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