Unfortunately, the asparagus season is short and only lasts from April to June. So use this precious time to enjoy asparagus in all its facets! Here we present you a wonderful spring recipe that highlights the delicate and fine taste of asparagus.
Maltaise sauce comes from French cuisine and is a variation of the classic Hollandaise sauce.
The main difference is that blood orange juice and sometimes a little orange peel are added to Maltaise sauce, giving it a distinct citrus flavor.
The name "Maltaise" is derived from the Mediterranean island of Malta, which is known for its high-quality citrus fruits.
This sauce is typically served with asparagus or other light, spring-like dishes and complements their flavor with its fresh, slightly sour note.
Personally, I prefer the delicate and subtle flavor of green asparagus, but the Maltese sauce also goes well with the fruity or herbal notes of purple or white asparagus. This dish is great as a starter or main course - just adjust the quantities accordingly.
Ingredients for 4 persons:
- 1 kg green asparagus
- 2 tablespoons lemon juice
- 1 sugar cube
- Coarse salt
For the Maltese sauce:
- 150g butter
- 1 untreated blood orange
- 3 egg yolks
- Juice of 1/2 lemon
- Salt
- pepper
Preparation for the asparagus
- Pour 2 liters of cold water into a large pot.
- Add a small handful of coarse salt, the lemon juice and the sugar and bring to the boil.
- Peel the asparagus flat so as not to break it and break off the fibrous end.
- Bundle the asparagus into 4 bunches and immerse them in the boiling water. Cook for 15 to 20 minutes, depending on the thickness.
- Carefully lift the asparagus out of the water so as not to break it.
- Place the asparagus on a four-fold cloth or in a long, perforated asparagus dish, remove the strings, and cover with aluminum foil to keep warm.
Preparation for the Maltese sauce:
- Melt the butter in a saucepan and slowly pour it into a bowl, leaving the whey fat in the pan.
- Wash and dry the blood orange.
- Grate 1/2 teaspoon of the peel and squeeze the juice from the orange, then strain it.
- Bring water to a gentle simmer in a saucepan.
- Place the egg yolks in another saucepan, add lemon juice and 2 tablespoons of cold water.
- Season with salt and pepper and stir well.
- Place the pot with the eggs in a water bath and beat the mixture constantly until it reaches a creamy consistency.
- Remove the pot from the water bath and pour in the melted butter, stirring constantly until the sauce is smooth and thick.
- Finally, add the orange zest and juice and stir gently.
- Blanch a gravy boat, wipe it dry and pour the sauce into it.
- Serve the asparagus immediately with the Maltese sauce.
