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:
-
12 spears of fresh English (or seasonal) asparagus
-
2 blood oranges (for garnish segments)
-
Sea salt, to taste
For the Sauce Maltaise:
-
3 large egg yolks
-
1/2 cup (1 stick) unsalted butter
-
3 tablespoons dry white wine
-
1 tablespoon white wine vinegar
-
Juice of 1 blood orange (about 2 tablespoons)
-
Zest of 1/2 a blood orange
-
2 tablespoons hot water or additional blood orange juice (to loosen, if needed)
-
Sea salt, to taste
Instructions
Prepare the Sauce Maltaise
This is a blood orange variation of Hollandaise sauce, made by emulsifying egg yolks and clarified butter with a citrus reduction.
- 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.
Cook the Asparagus
- 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.
To Serve
- 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