Asparagus and Orange Hollandaise

Asparagus and Orange Hollandaise

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Servings: 4
Calories: 307


  • 1 lb asparagus
  • 2 tbsp white wine vinegar
  • 4 oz unsalted butter
  • 1 tbsp orange juice
  • grated rind 1 orange
  • 3 egg yolks
  • 2 oz Parma ham


  • Cut 1 inch (2.5 cm) off the bottom of the asparagus and pare the first 2 inches (5 cm) with a sharp knife.
  • 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.
  • Boil the vinegar to reduce by half. Melt the butter. Blend the orange juice, rind, egg yolks and boiling vinegar in a liquidiser.
  • With blender running, add the butter in a thin stream. Blend until thick.
  • Serve the sauce warm with the asparagus and a little Parma ham.
Calories: 307 kcal
Carbohydrates: 5 g
Protein: 8 g
Fat: 29g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 216 mg
Sodium: 181 mg
Potassium: 303 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 1769 IU
Vitamin C: 9 mg
Calcium: 53 mg
Iron: 3 mg
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