Asparagus and Orange Hollandaise

Servings: 4

Author:

Vegetable Dishes [/dishes/vegetable-dishes/] Asparagus Dishes [/dishes/vegetable-dishes/asparagus-dishes/]

🧂 Ingredients

1 Cut 1 inch (2.5 cm) off the bottom of the asparagus and pare the first 2 inches
(5 cm) with a sharp knife.
2 Place the asparagus, tips uppermost, in a steamer over boiling water. Cover and
steam for 12 or 15 minutes until the tips are just tender.
3 Boil the vinegar to reduce by half. Melt the butter. Blend the orange juice,
rind, egg yolks and boiling vinegar in a liquidiser.
4 With blender running, add the butter in a thin stream. Blend until thick.
5 Serve the sauce warm with the asparagus and a little Parma ham.