Asparagus with Orange Hollandaise Sauce


Little different from the normal.  This recipe serves 8


  • 2 lbs asparagus Asparagus, raw
  • 1/2 medium orange Orange juice, raw
  • water Water, municipal
  • 3 large egg yolks, room temprature
  • pinch each salt, white pepper, and cayenne
  • 1/2 tsp lemon juice Lemon juice, raw
  • 3/4 cup butter/margarine Butter, without salt


Step 1

Wash Asparagus well and trim. Using a vegetable peeler to remove peel without the pith. Cut into very thin strips. Put peel in a pan and cover with water; bring to boil and cook 2 mins. Drain thoroughly and set aside


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