Asparagus with orange and lemon sauce

In Spain, quality white or green asparagus is usually eaten at room temperature, on its own, with olive oil or a sauce such as mayonnaise or vinaigrette. Here we have chosen a variation with the juice of citrus fruits to give added sparkle and fruitiness.

Servings: 4

Ingredients:

2 bottles or large cans of extra large white or green asparagus, or 1 of each type

Sauce:

2 yolks of hard-boiled eggs

1 raw egg yolk

1 small tsp lemon juice

1 tbsp orange juice

Pinch of salt, and pepper

1 glass of olive oil

1 egg white

Preparation:

Chop the hard-boiled egg yolks and mix with the raw egg yolk. Add the orange and lemon juice and season with salt and pepper. Gradually add the olive oil, beating as if for mayonnaise. Check the seasoning. Beat the egg white until stiff and add to the sauce. Arrange the well-drained asparagus on a serving dish, pour over the sauce and decorate with slices of orange and lemon.

Selected by Julia López de Sagredo
Recipe courtesy of Spain GourmeTour magazine.

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