White and Green Asparagus with Maltaise Sauce

Ingredients

• 1 kg white asparagus
• 1 kg green asparagus
• 1 tbsp salt
• 1 tbsp butter
• 1 tbsp sugar
• 250 g butter
• 125 ml dry white wine
• 1 tbsp White Wine Vinegar
• 3 egg yolks
• 1 untreated blood orange
• Salt
• white pepper

Instructions

1. 1.

   Peel the white asparagus completely (about 3-4 cm below the tip) and only peel the lower third of the green asparagus; cut off the ends on both.

2. 2.

   In a large pot bring plenty of water with salt, butter, and sugar to a boil. Add the white asparagus and simmer gently for about 10 minutes. Then add the green asparagus and cook another 10-15 minutes until al dente.

3. 3.

   For the Maltaise sauce zest the blood orange and squeeze out the juice. Melt the butter and skim off the foam. In a pot combine the wine with the vinegar and reduce by about two thirds. Let cool, then whisk into a metal bowl with the egg yolks over a hot water bath until creamy. Remove from heat and gradually pour in the melted butter while stirring constantly until a smooth sauce forms; the egg mixture should not curdle. Add half of the zest, blood orange juice, salt, and pepper to taste.

4. 4.

   Remove the asparagus from the water with a slotted spoon, drain, and arrange on a platter or plates. Spoon some sauce over the asparagus and serve the remainder separately. Sprinkle with remaining zest before serving.