ASPARAGUS WITH ORANGE HOLLANDAISE
2 egg yolks
1 Tbsp Perricone Farms’ fresh orange juice
6 Tbsp unsalted butter, cut in small pieces
1 bunch asparagus, trimmed
Salt & fresh ground black pepper to taste
Whisk egg yolks and orange juice in a glass or metal bowl over boiling water until warm. Should be pale in color and slightly thickened. Whisking constantly, add butter, one piece at a time, until each piece is fully incorporated. Season with salt and pepper to taste. Set atop a bowl of warm water, whisking occasionally to prevent skin from forming while preparing asparagus.
Boil 1 large pot of salted water and cook asparagus until tender crisp, 1-2 minutes. Divide equally among plates and dress with orange hollandaise.