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Asparagus with Sauce Maltaise
- Description: Maltaise sauce gets some of its flavor from orange juice and just a touch of lemon juice.
- Recipe tested by
- Makes: 8 servings
Ingredients:
2 pounds fresh asparagus, cleaned and trimmed
1 tablespoon orange zest
½ cup plus 1 tablespoon freshly squeezed orange juice (divided)
1 tablespoon freshly squeezed lemon juice
2 egg yolks
2 tablespoons water
½ cup extra-virgin olive oil
Kosher salt and white pepper to taste
Preparation:
Blanch asparagus in boiling, salted water until just cooked (6 to 8 minutes, depending on thickness; do not overcook), shock in ice water and drain. Place on a plate and let it get to room temperature.
Place orange zest and ½ cup of orange juice and the lemon juice in a pot and reduce to 2 tablespoons.
Place yolks and water in a stainless bowl. Whisk together and place the bowl over a pot of simmering water (don’t let bottom touch water); continue whisking evenly over the bottom until mixture reaches a light rosette stage (looks like lightly whipped cream); do not let it curdle. Watch carefully, it can turn quickly.
When mixture is light and thick, remove from heat and, while whisking, slowly add in half the oil in a slow, steady stream to form an emulsion. Whisk in the orange/lemon juice reduction and add remaining oil in a steady stream while whisking. Finish sauce with salt and pepper to taste and up to 1 tablespoon of remaining orange juice if sauce is too thick or you want a little extra punch of orange. Immediately serve while warm with the asparagus.
