Serves 4

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

Orange Hollandaise
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.
Make this delicious side dish after you’ve made the main dish–it tastes best hot. Also, this sauce is great over broccoli or salmon.