At Francatelli — the refined restaurant inside London’s St. James’s Hotel & Club, a discreet gem nestled in the heart of Mayfair — Executive Chef William Drabble gives asparagus the main character energy it deserves.
And yes, we know: “Asparagus for spring? Groundbreaking.” But actually… it is when you taste this. Tender English asparagus spears are paired with blood orange–infused Sauce Maltaise, a twist on classic Hollandaise. The sauce brings a creamy texture with a bright, citrusy kick from the blood orange. It’s a dish that celebrates the peak of the English asparagus season with a balance of classic techniques and a fun modern twist.
St. James’s Hotel & Club, once a haunt for British aristocracy and intellectuals, continues to offer the kind of understated luxury that’s evident in every detail of this spring dish. Its rich history, from its 19th-century roots to its modern, refined approach, is perfectly captured in Drabble’s cuisine — where tradition meets contemporary elegance. 
What is Sauce Maltaise?
Sauce Maltaise is a citrusy twist on the classic French Hollandaise sauce. Made by emulsifying egg yolks with clarified butter, this rich and velvety sauce is infused with the bright, tangy flavors of blood orange (instead of lemon). The result is a silky texture with a subtle citrus sweetness that pairs well with spring vegetables like asparagus.
Step-by-Step: How to Make Asparagus with Sauce Maltaise
Step 1: Prep the Asparagus and Garnishes
Trim and peel the asparagus if needed. Segment two blood oranges for garnish. Zest and juice a third (you’ll need about 2 tablespoons juice and ½ teaspoon zest). Set aside.
Step 2: Clarify the Butter
Melt butter over low heat. Skim off the milk solids and set the clarified butter aside to cool slightly.
Step 3: Make the Citrus Reduction
In a small saucepan, simmer white wine, vinegar, blood orange juice, and zest until reduced by half. Let cool for a minute.
Step 4: Whisk the Sauce Base
Whisk egg yolks with the reduction in a heatproof bowl. Set over gently simmering water and whisk until thickened.
Step 5: Finish the Sauce Maltaise
Off the heat, slowly whisk in the clarified butter. Loosen with hot water or extra juice if needed. Season with sea salt and keep warm.
Step 6: Cook the Asparagus
Boil salted water. Cook asparagus for 2–3 minutes until just tender. Drain, pat dry, and season with sea salt.
Step 7: Plate and Serve
Arrange asparagus. Spoon over the Sauce Maltaise. Garnish with blood orange segments, zest, and cracked pepper. Serve immediately.
Asparagus with Sauce Maltaise FAQ
Can I use regular oranges instead of blood oranges?
You can — but expect a softer, sweeter flavor and less color pop. Blood oranges offer a tangy complexity and a gorgeous blush hue that really elevate the sauce. If you’re substituting, try adding a touch of lemon juice to balance the sweetness.
What’s the best way to trim asparagus?
Hold each spear and gently bend it — it’ll naturally snap where the woody part ends. For a cleaner look, you can peel the lower third with a vegetable peeler, especially if the spears are thick.
Can I make Sauce Maltaise in advance?
It’s best fresh, but you can make it up to 1 hour ahead. Keep it warm in a bain-marie (double boiler) and stir occasionally. If it thickens too much, just whisk in a little hot water or more citrus juice to loosen.
Is this dish served warm or room temp?
Warm is ideal. The contrast of tender asparagus and silky warm sauce is what makes this shine. If you serve it cold, the sauce may seize or lose its luxurious texture.
What else can I serve this sauce with?
It’s brilliant with poached eggs, seared scallops, or even roasted spring vegetables. Sauce Maltaise is a bit of a show-off, which is why it is so awesome!
English Asparagus with Sauce Maltaise
- Total Time: 15 minutes
- Yield: 2
Description
This decadent asparagus recipe pairs with sauce Maltaise, from chef William Drabble at Francatelli in London’s St. James’s Hotel.
Ingredients
For the asparagus:
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12 spears of fresh English (or seasonal) asparagus
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2 blood oranges (for garnish segments)
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Sea salt, to taste
For the Sauce Maltaise:
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3 large egg yolks
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1/2 cup (1 stick) unsalted butter
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3 tablespoons dry white wine
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1 tablespoon white wine vinegar
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Juice of 1 blood orange (about 2 tablespoons)
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Zest of 1/2 a blood orange
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2 tablespoons hot water or additional blood orange juice (to loosen, if needed)
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Sea salt, to taste
Instructions
- Gently melt the butter over low heat. Once melted, allow the milk solids to separate and skim them off. Set aside the clarified butter.
- In a small saucepan, combine the white wine vinegar, white wine, juice of 1 blood orange, and the zest from half a blood orange. Reduce over medium heat until the liquid is reduced by half.
- In a heatproof bowl, whisk the egg yolks together with the reduction. Place the bowl over a pan of gently simmering water (do not let the bowl touch the water) and whisk vigorously until the mixture begins to thicken.
- Remove the bowl from heat and continue whisking for 30 seconds to cool slightly.
- Gradually whisk in the clarified butter, a little at a time, until a smooth sauce forms. If it becomes too thick, add a splash of hot water or extra blood orange juice to loosen it.
- Season with sea salt and taste — if needed, adjust the acidity with a drop more juice or vinegar. Keep warm over a bain-marie until serving.
- Bring a pot of salted water to a boil.
- Trim and peel the asparagus if necessary, then cook for 2–3 minutes until just tender.
- Drain, pat dry, and season with sea salt.
- Plate the warm asparagus.
- Spoon over the Sauce Maltaise.
- Garnish with fresh blood orange segments and, if desired, a little extra zest or cracked black pepper.
- Optional: Add finely chopped chervil or a sprinkle of toasted hazelnuts for visual and textural contrast.
- Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: appetizer
- Method: Emulsification
- Cuisine: Modern British Cuisine
Nutrition
- Serving Size: 1
- Calories: 370
- Fat: 35
- Carbohydrates: 13
- Fiber: 3
- Protein: 8
If you liked this, you are going to love these favorite asparagus recipes:
Creamy Green Asparagus Soup with Crispy Bacon
Roasted Asparagus with Poached Eggs and Arugula Pistou
Cook Like a Chef: White Asparagus with Fjord Shrimps and Hollandaise Sauce
