Best Asparagus With Maltaise Sauce Recipes

Asparagus in Creamy Orange Maltaise Butter Sauce image

Provided by kiwidutch

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

450 g asparagus (1 lb)
3 egg yolks
1 grated orange, juice and rind of
salt
pepper
100 g unsalted butter, softened (4oz)
1 tablespoon lemon juice
3 tablespoons heavy cream
orange rind twists (garnish)

Steps:

Wash the asparagus and snap off the ends to remove the tough part of the stalks. Tie the asparagus into bundles of 6-7 stalks and boil them for 10-15 minutes standing upright in a pan of hot water. Drain well.
To make the sauce, in a small metal bowl or pot beat the butter, egg yolks, salt, pepper and orange rind together. Place over a larger pan of hot water and whisk in the orange and lemon juice cooking over a gentle heat while adding the butter a LITTLE at a time, so that it thickens, don't rush this, becuase if the previous amount of butter has not emulsified before the next lot is added, the sauce will split.
Once it begins to thicken, remove from the heat and continue beating for a full minute, then stir in the cream.
Mix together well, the orange juice should have turned the sauce a soft shade of pink. Pour the sauce into a sauce boat and serve with the bundles of asparagus immediately.
Decorate the asparagus bundles with orange twists.

Asparagus with Maltaise Sauce image

Provided by Francine Lizotte

Categories Vegetables

Time 8m

Number Of Ingredients 7

1 bunch asparagus, tough ends trimmed
3 large free-run egg yolks
1 Tbsp freshly squeezed lemon juice
1 Tbsp freshly squeezed orange juice
1 Tbsp orange zest
salt & pepper, to taste
2/3 to 1 c butter, melted

Steps:

1. While the asparagus is steaming, make the sauce. In a medium saucepan, combine egg yolks and whisk vigorously until they get thick, about 1 minute. While whisking, add lemon and orange juice with the zest.
2. Move saucepan over medium heat and keep moving it off the heat, whisking constantly. The trick here is to not shock the yolks and gradually heat them up.
3. When the sauce gets thick, move the saucepan away from the heat and start adding the melted butter by pouring a few drops at first (don't shock the yolks), whisking continuously. Gradually add more until the sauce is nice and smooth (never stop whisking).
4. Spoon over steamed asparagus, if not needed yet, move to the back burner, keeping warm on very low temperature. Makes 1 ¼ cups
5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=FCnZbf7q4jA

Maltaise Sauce for Asparagus image

Yield Makes about 1 cup

Number Of Ingredients 6

2 large egg yolks
1 tablespoon fresh lemon juice
a pinch of freshly ground white pepper
1 stick (1/2 cup) unsalted butter, melted and cooled
1 teaspoon grated orange zest (preferably from a blood orange ,available seasonally at specialty product markets)
1 tablespoon plus 1 teaspoon fresh orange juice (preferably from a blood orange)

Steps:

In a blender or food processor put the egg yolks, the lemon juice, a pinch of salt, and the white pepper and with the motor running add the butter in a stream. Add the zest and the orange juice and blend the mixture well. Force the mixture through a fine sieve set over a small bowl and keep it warm, its surface covered with a buttered round of wax paper, set in a pan of warm water. Serve the sauce over asparagus.