Prep 10 mins
Cook 15 mins
Maltaise is a hollandaise sauce livened up with the added zing of orange juice. Use fresh blood orange juice when in season. If unavailable, you can use bottled blood orange juice, available from gourmet food stores. This recipe, from Delicious magazine, says to boil the asparagus. I think I'd prefer to steam mine, which would take a little longer, but I'll leave that up yo you.
- 2 cups blood orange juice
- 120 g unsalted butter
- 1 teaspoon lemon juice
- 3 egg yolks
- 30 thin asparagus spears, trimmed
- 2 eggs, hardboiled, peeled, chopped
- Place the orange juice in a saucepan over high heat and boil for about 15 minutes or until juice is reduced to 2 tablespoons. Set aside to cool slightly.
- Heat the butter and lemon juice in a small saucepan over low heat until heated through. Place the egg yolks in a blender, blend for a few seconds, then slowly add the butter mixture through the feed tube, a few drops at a time, until the mixture thickens.
- Add the reserved orange juice, blend to combine, then season with salt and pepper.
- Cook the asparagus in a pan of boiling salted water for 2-3 minutes, then drain.
- To serve, divide the asparagus between 6 plates, drizzle over some sauce and garnish with chopped egg.