Spargel mit Sauce Maltaise

Asparagus with Maltaise sauce

At the beginning of the asparagus season, we have selected a very special asparagus recipe for you. The lively orange flavors of the Maltaise sauce harmonize wonderfully with the subtle and delicate taste of the green asparagus. Simple but perfect!


  • 2 kg of green asparagus
  • Zest and juice of 3 blood oranges
  • 6 egg yolks
  • 300 grams of butter
  • Salt (preferably Sel fin de Guérande)
  • white pepper (Poivre blanc du Caméroun "Moungo")


  • Peel the asparagus if necessary.
  • Cut off the tough ends and tie into bundles.
  • Dip the asparagus bundles in the boiling water, keeping the asparagus heads out of the water.
  • Let the asparagus simmer for 10 minutes.
  • Briefly quench the asparagus in cold water and then drain.

Sauce Maltaise

  1. In a saucepan, combine the zest of the oranges with 2 tablespoons of water, then add the egg yolks.
  2. The pot is not yet on the stove. Mix well.
  3. Place the pot in a water bath and slowly heat the mixture.
  4. Stir constantly until the mixture thickens.
  5. Gradually add the butter in small pieces.
  6. then pour in the orange juice.
  7. Beat the sauce vigorously with a whisk so that all the ingredients mix well and you get a velvety-creamy consistency.
  8. Season with salt and pepper.
  9. Pour into a sauce boat and serve warm with the asparagus.

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