Asparagus with Maltaise Sauce
I was probably meant to be a “foody” because ever since I was a little girl, I’ve always enjoyed vegetables. When watching my cousins or friends having a fit and not wanting to eat them, I couldn’t understand why… they are so yummy!
My parents had a Garden after my brother was born. It wasn’t the “Green Acres” one but still, it was a decent size. Did it help me enjoy them even more? Perhaps for the freshness but I was already hooked way before that!
When it comes to David, he grew up on a farm and his parents were self-sustaining. Obviously they had an abundance of fresh produce around. To make a long story short, we’ve both always enjoyed them and do a rotation of different ones in our menu.
Asparagus is one of them and it can be prepared and used in so many ways. Although I tend to be a purist when it comes to my veggies, once in a blue moon, I like to change things up a little. There’s a tasty side dish I like to make with them and it’s my Asparagus with Maltaise Sauce!
This dish is incredibly delicious! The orange flavor from the sauce complements the asparagus perfectly. This is the kind of side dish that pairs so well with many proteins. My favorite pairing for Asparagus with Maltaise Sauce is with a nice juicy steak… yummy!
To make this sauce, you need to know how to make Hollandaise first; it’s one of the 5 French Mother Sauces. It’s not complicated at all… just slightly technical. Now from this sauce, there are a few secondary ones that can be made such as Béarnaise and its derivative sauces Choron & Foyot, then Mousseline, Dijon aka Moutarde or Girondine, Bavaroise and Maltaise. With all these flavorful sauces, it’s important to know how to make a proper Hollandaise…
Next time you have a bundle of fresh asparagus and want to elevate it, simply make this amazing recipe. From start to finish, including steaming the asparagus, you can serve this great Asparagus with Maltaise Sauce side dish in less than 5 minutes… not many tasty recipes can be prepared this quickly.
Bon Appétit!
Here are more delicious sauce recipes for you to enjoy…
– Homemade Tzatziki Sauce
– Béchamel Sauce aka White Sauce
– Iguana’s Mushroom Sauce
– Mango Chutney
– Classic Marinara Sauce
– Seafood Cocktail Sauce
and for even more vegetable and side dish recipes, click on this link… Recipe Category • Vegetables & Sides
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Asparagus with Maltaise Sauce
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Ingredients
- 1 bunch asparagus, tough ends trimmed
- 3 large free-run egg yolks
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tbsp. freshly squeezed orange juice
- 1 tbsp. orange zest
- salt & pepper, to taste
- 2/3 to 1 cup butter, melted tips & tricks
Directions
- Place the asparagus in an asparagus steamer pot and steam for 5 minutes, or until tender depending on the thickness. While they're steaming, make the sauce.
- In a medium saucepan, combine egg yolks and whisk vigorously until they get thick, about 1 minute. While whisking, add lemon and orange juice with the zest.
- Heat the egg mixture over medium heat and keep moving it off and on the heat, whisking constantly. The trick here is to not shock the yolks and gradually heat them up.
- When the sauce gets thick, move the saucepan away from the heat and start adding the melted butter by pouring in a few drops at first (don’t shock the yolks), whisking continuously. Gradually add more until the sauce is nice and smooth (never stop whisking).
- Spoon the sauce over the steamed asparagus. If not using it right away, move the saucepan to the back burner, keeping it warm on very low temperature and place a piece of wax paper to prevent a skin from forming.
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