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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.
Crisp on the outside, gooey on the inside.
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