Asparagus Orange Hollandaise

Perfect for Spring orange hollandaise sauce over steamed or sautéed asparagus. Also, excellent over fresh sautéed salmon fillet.

3 egg yolks
3 Tbls. fresh orange juice
6 Tbls. unsalted butter, melted
Salt and white pepper
1 1/2 lbs. asparagus

Place a metal bowl over a sauce pan with simmering water and whisk egg yolks and orange juice until smooth and slightly thickened and will coat the back of a spoon.

Very slowly drizzle in warm melted butter, whisking constantly.  Whisk in salt and pepper to taste.

Serve immediately over steamed/sauteed asparagus or cooked salmon fillet.  May be kept warm over simmering water up to 30 minutes stirring occasionally.