This is a wonderful starter , or brunch dish.
Orange flavour hollandaise is called Maltaise Sauce. You flavour the hollandaise after making it and blood orange adds a beautiful colour as well as flavour.
Asparagus - 2 bunches
Egg Yolks – 3 eggs
Lemon Juice – 1 tablespoon
Dijon – 1 teaspoon
Salt – 1/4 teaspoon
Blood Orange - 1/2 juiced and zested
Cayenne Pepper – just a pinch
Butter- 1/2 cup of melted butter
Melt the butter in a microwave for on the stove top - your butter needs to be HOT, not just melted
Combine the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds.
Slowly stream in the hot butter into the mixture as the blender is running.
Scrap the sauce into a bowl and slowly add the juice of the blood orange.
Plate the asparagus and drizzle the sauce on top - sprinkle the zest for added zing!