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Orange Sauce:
2 egg yolks |
1/2 tsp orange zest |
juice of 1 orange |
8 tbsp butter, melted |
1/4 cup whipping cream, lightly whipped |
salt and pepper to taste |
- Blanch the asparagus for 5 minutes in a large pot of boiling salted water. Drain and keep warm on serving platter.
- In a stainless steel bowl, whisk the egg yolks, orange zest and juice over a double boiler until the mixture becomes foamy and thick enough to coat a spoon.
- Remove the bowl from the heat and slowly incorporate the melted butter; fold in the lightly whipped cream. Season with salt and pepper to taste.
- Pour the sauce in a warm sauceboat and serve with the asparagus.
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