1 lb (450 g) asparagus
2 tbsp white wine vinegar
4 oz (125 g) unsalted butter
1 tbsp orange juice
grated rind 1 orange
3 egg yolks
2 oz (50 g) Parma ham
2 tbsp white wine vinegar
4 oz (125 g) unsalted butter
1 tbsp orange juice
grated rind 1 orange
3 egg yolks
2 oz (50 g) Parma ham
method
1. Cut 1 inch (2.5 cm) off the bottom of the asparagus and pare the first 2 inches (5 cm) with a sharp knife.
2. Place the asparagus, tips uppermost, in a steamer over boiling water. Cover and steam for 12 or 15 minutes until the tips are just tender.
3. Boil the vinegar to reduce by half. Melt the butter. Blend the orange juice, rind, egg yolks and boiling vinegar in a liquidiser.
4. With blender running, add the butter in a thin stream. Blend until thick.
5. Serve the sauce warm with the asparagus and a little Parma ham.
2. Place the asparagus, tips uppermost, in a steamer over boiling water. Cover and steam for 12 or 15 minutes until the tips are just tender.
3. Boil the vinegar to reduce by half. Melt the butter. Blend the orange juice, rind, egg yolks and boiling vinegar in a liquidiser.
4. With blender running, add the butter in a thin stream. Blend until thick.
5. Serve the sauce warm with the asparagus and a little Parma ham.
serving amount
serves 4
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