Asparagus with Maltoise sauce

By GialloZafferano · 30 min

Ingredients

Instructions

1. Peel the orange and cut the zest into a fine julienne; set aside.
2. Segment the orange into supremes and set aside for plating.
3. In a bowl, combine the egg yolks, orange juice and a pinch of salt. Set over a bain-marie and whisk constantly until light, airy and thick like a sabayon.
4. Once the sabayon is cooked, slowly whisk in the warm clarified butter to emulsify. Finish with a few drops of lemon juice and adjust the seasoning if needed.
5. Cook the asparagus in well-salted boiling water until tender but still bright and slightly firm. Drain and lightly brush with extra virgin olive oil.
6. To plate, arrange the asparagus, top with the orange julienne and orange supremes, then finish with the warm Maltoise sauce.

Summarized from GialloZafferano's video. Watch it for the details.

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