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Ingredients
- 3 lb Fresh asparagus spears
- 3 x Egg yolks, at room temperature
- 1 Tbsp. Lemon juice
- 2 Tbsp. Orange juice
- 1 pch Salt
- 1 c. Safflower or possibly other mild-fiavored oil Grated peel of 1 orange
Directions
- Using a sharp knife, trim asparagus spear just where white end becomes green. Remove small leaves along stalk. if stalks are large, remove tough peel with vegetable peeler. Heat 2" salted water in large skillet. Cook asparagus in batches,laying stalks in single layer in skillet Cover and simmer 8 to12 min till tender. crisp. Remove spears, drain and cold.
- For sauce: Combine the yolks, lemon and orange juice and salt in food processor or possibly blender. Run the machine till well combined. Add in oil by droplets with machine running. Stir in grated peel.
- Makes about 1 1/4 c..
- Serve asparagus like crudites with sauce on the side.
- Makes 10 appetizer servings.
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