Maltese Sauce Asparagus

Asparagus season is short, from April to June, so let’s make the most of it! This lovely spring recipe highlights the vegetable’s delicate and refined flavor.

Maltese sauce, a buttery and silky variation of hollandaise infused with citrus, perfectly balances the slight bitterness of the asparagus with its sweet and tangy notes.

I personally prefer the tenderness and subtle taste of white asparagus, but this sauce also pairs beautifully with the fruity or herbaceous notes of purple or green asparagus. This dish works wonderfully as a starter or a main — simply increase the quantities for a more generous serving.

 
 
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Ingredients for 4 servings :

  • 1 to 1.5 kg of asparagus

  • 2 egg yolks

  • 140 g of butter

  • 1.5 tablespoons of lemon juice

  • Juice of one blood orange (or a regular orange)

  • Salt and pepper

For the asparagus :

Wash and pat the asparagus dry. Trim the tough ends and peel the stalks.

In a large pot or Dutch oven big enough to hold the asparagus without breaking them, bring a generous amount of salted water to a boil. Add the asparagus, lower the heat, and simmer for 15 to 20 minutes depending on their thickness.

For green asparagus, cook for 4 to 6 minutes. For purple ones, 3 to 5 minutes is enough.

Remove the asparagus with a slotted spoon and lay them gently on a folded kitchen towel or paper towels to drain (this is the best way to avoid breaking them). You can also use a colander, but it’s a bit trickier.

For the sauce :

Squeeze the orange and set the juice aside.

In a bowl placed over a double boiler, whisk together the egg yolks, lemon juice, salt, and pepper. Whisk until the mixture begins to thicken slightly.

Add the butter, a few small cubes at a time, whisking continuously until the sauce becomes thick and smooth. Then slowly drizzle in the orange juice while continuing to whisk. Once fully incorporated, remove from the heat.

To serve :

Arrange the drained asparagus on a plate and generously coat with the sauce. You can add a few shavings of lemon or orange zest to enhance the flavor and brightness of the dish.