Asparagus Maltaise

Directions

1. 1
   Place the orange juice in a saucepan over high heat and boil for about 15 minutes or until juice is reduced to 2 tablespoons.
2. 2
   Set aside to cool slightly.
3. 3
   Heat the butter and lemon juice in a small saucepan over low heat until heated through.
4. 4
   Place the egg yolks in a blender, blend for a few seconds, then slowly add the butter mixture through the feed tube, a few drops at a time, until the mixture thickens.
5. 5
   Add the reserved orange juice, blend to combine, then season with salt and pepper.
6. 6
   Cook the asparagus in a pan of boiling salted water for 2-3 minutes, then drain.
7. 7
   To serve, divide the asparagus between 6 plates, drizzle over some sauce and garnish with chopped egg.