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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.