English Asparagus with Sauce Maltaise
This recipe is a celebration of spring produce elevated by classic French technique. Tender asparagus spears are paired with a silky Hollandaise sauce enhanced by the juice and zest of blood oranges (i.e. Sauce Maltaise), giving the dish a citrusy brightness that balances the buttery richness.
Garnished with fresh blood orange segments, it’s both elegant and refreshing. This recipe comes from Chef William Drabble, known for his refined, produce-driven cooking and deep respect for seasonal ingredients.
His take on this timeless combination highlights simplicity at its best — letting the asparagus shine while the Sauce Maltaise adds a touch of sophistication worthy of any fine dining table.
Ingredients
- 12 green asparagus spears
- 3 blood oranges (2 for segments, 1 for juice and zest)
- 1 tbsp white wine vinegar
- 3 tbsp white wine
- 3 egg yolks
- 125 g butter
- sea salt
- 2 tbsp hot water (or some blood orange juice, if needed)
Instructions
- Melt the butter gently and let the milk solids separate from the fat. Keep warm.
- In a small pan, combine the vinegar, white wine, juice of 1 blood orange, and zest of half. Simmer until reduced by half.
- In a heatproof bowl, whisk the egg yolks with the reduction. Place the bowl over a pan of gently simmering water and whisk until the mixture thickens. Remove from the heat and continue whisking for 30–60 seconds.
- Gradually whisk in the melted butter, a little at a time, until the sauce is smooth and thick. If it becomes too thick, whisk in a splash of blood orange juice or hot water. Season lightly with sea salt.
- Meanwhile, cook the asparagus in boiling salted water for 2–4 minutes, until just tender. Drain and season with a little salt.
- Arrange the asparagus on a plate, spoon over the Sauce Maltaise, and garnish with fresh blood orange segments. Serve immediately.
Notes
Related: Asparagus Risotto with Prosecco Related: Prosciutto Wrapped Asparagus with Reduced Balsamic
Related: Truffle-Marinated Asparagus Related: Deep-Fried Eggs with Asparagus Sauce
Related: Asparagus Salad, Meyer Lemon Dressing & Egg Salad Crostini
- Who: Sauce Maltaise · Chef William Drabble
