Summary

Ingredients

• 2 kg asparagus, green
• 1 tablespoon olive oil
• 1 teaspoon butter
• 100 ml orange juice, freshly squeezed
• 4 egg yolks
• Salt and pepper, from the mill
• 1 pinch (s) cayenne pepper
• 1 squirt lemon (s), the juice
• 150 g butter
• 0.5 ½ orange (s), untreated, the peel

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Instructions

1. Peel the asparagus (only the lower third) and cut diagonally into pieces approx. 3 cm long.
2. Heat the olive oil together with the butter in a pan (medium heat, do not let the butter burn!) And fry the asparagus in it, turning several times, for about 10 minutes. D.
3. Mix the orange juice with the egg yolks in a bowl and beat in a water bath until a firm cream forms.
4. Melt the butter over a gentle heat and stir it into the cream drop by drop, then in a thin stream with a whisk so that the sauce binds well. Season with salt, pepper, a hint of cayenne and a little lemon juice and finish with the grated orange peel.
5. You can either serve fresh potatoes and a few slices of Serrano ham, or you can serve the roasted asparagus with a pink roasted lamb fillet.
6. As a side dish, this recipe is enough for 6 people.