Asparagus and Orange Crostoni 

 

Ingredients

 

Serve 4

• 3 lb/1.5 kg fresh asparagus, trimmed

• 1 orange

• 12 slices firm-textured bread, toasted

• 3 egg yolks

• 2/3 cup/150 g butter, cut in small pieces

• salt to taste

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Method:

1. Cook the asparagus in a large saucepan of salted, boiling water for 8-10 minutes, or until tender.

2. Drain well and cut off all but the most tender part of the stalks.

3. Squeeze the orange and set the juice aside. Cut half the zest into thin strips. Blanch in a pot of boiling water for a few seconds. Drain.

4. Place the asparagus on the toast. Beat the egg yolks with a few pieces of butter, salt, and 1 tablespoon of water in a double boiler over barely simmering water.

5. As soon as the butter begins to melt, add the rest a little at a time, so that it is gradually absorbed, taking care that the sauce never boils.

6. When the sauce is creamy, add more salt and, very gradually, the orange juice, stirring carefully all the time.

7. Remove from the heat and stir in the orange zest. Spoon the sauce over the crostoni and serve.