Asparagus With Maltaise Sauce

READY IN: 8mins


  • 1bunchasparagus, tough ends trimmed
  • 3largeegg yolks
  • 1tablespoonlemon juice
  • 1tablespoonorange juice
  • 1tablespoonorange zest
  • 1pinchsalt
  • 1pinchblack pepper
  • 1cupbutter, melted

    Serving Size: 1 (199) g

    Servings Per Recipe:4

    Calories: 480.1

    Calories from Fat 447 g 93 %

    Total Fat 49.7 g 76 %

    Saturated Fat 30.4 g 152 %

    Cholesterol 260.4 mg 86 %

    Sodium 467.1 mg 19 %

    Total Carbohydrate6.9 g 2 %

    Dietary Fiber 2.8 g 11 %

    Sugars 2.1 g 8 %

    Protein 5.5 g 11 %


  • While the asparagus is steaming, make the sauce. In a medium saucepan, combine egg yolks and whisk vigorously until they get thick, about 1 minute. While whisking, add lemon and orange juice with the zest.
  • Move saucepan over medium heat and keep moving it off the heat, whisking constantly. The trick here is to not shock the yolks and gradually heat them up.
  • When the sauce gets thick, move the saucepan away from the heat and start adding the melted butter by pouring a few drops at first (don’t shock the yolks), whisking continuously. Gradually add more until the sauce is nice and smooth (never stop whisking).
  • Spoon over steamed asparagus, if not needed yet, move to the back burner, keeping warm on very low temperature. Makes 1 ¼ cups.
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