✨🍊 Fresh asparagus with a creamy orange butter sauce, finished with orange zest and juicy orange segments. Simple, elegant, and full of spring flavours 🧡 @alberto_marcolongo
Ingredients
Serves 4
For the asparagus
* 1 bunch green asparagus
* Extra virgin olive oil
* Salt
For the Maltoise sauce
* 3 egg yolks
* Juice of 1 orange
* Zest of 1 orange, cut into fine julienne
* 180 g clarified butter, warm
* A few drops lemon juice
* Salt
Garnish
* Orange supremes from 1 orange
Method
1. Peel the orange and cut the zest into a fine julienne. Reserve.
2. Segment the orange into supremes and set aside for plating.
3. In a bowl, combine the egg yolks, orange juice, and a pinch of salt. Place over a bain-marie and whisk continuously until the mixture becomes light, airy, and reaches a sabayon consistency.
4. Once the sabayon is cooked, slowly emulsify in the warm clarified butter while whisking continuously. Finish with a few drops of lemon juice and adjust seasoning if needed.
5. Cook the asparagus in well-salted boiling water until tender but still vibrant and slightly firm. Drain and lightly brush with extra virgin olive oil.
6. To plate, arrange the asparagus on the plate. Garnish with the orange julienne and orange supremes. Finish with the warm Maltoise sauce.
#giallozafferanolovesitaly #springfood #foodie #foodvibes #gz