Description
Decadent asparagus spears are perfectly complemented by a vibrant blood orange sauce. A sophisticated yet simple appetizer.
Ingredients
Units
Scale
- 12 spears fresh English (or seasonal) asparagus
- 2 blood oranges (for garnish segments)
- Sea salt
- 3 large egg yolks
- 0.5 cups (118 ml) unsalted butter
- 3 tbsp dry white wine
- 1 tbsp white wine vinegar
- 2 tbsp (30 ml) blood orange juice
- 0.5 blood orange zest
- 2 tbsp (30 ml) hot water or additional blood orange juice (to loosen, if needed)
Instructions
- Prepare the Sauce Maltaise
- 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.
Notes
- For perfectly tender asparagus, avoid overcooking; test for doneness with a fork after 2 minutes.
- If blood oranges are unavailable, substitute with orange juice and zest, but the sauce’s flavor will be less intense.
- Store leftover Sauce Maltaise in an airtight container in the refrigerator for up to 2 days; whisk gently before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 15
- Fiber: 2
- Protein: 4
- Cholesterol: 150