Spanish Tapas - Asparagus W/Orange and Lemon Sauce

• 1 (15 ounce) can white asparagus (or green)
• 2 large egg yolks, hard-boiled
• 1 raw egg yolk
• 1 teaspoon lemon juice
• 1 tablespoon orange juice
• 1 pinch salt, and pepper
• 12 cup olive oil
• 1 egg white
• 1 orange, sliced
• 1 lemon, sliced

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

white asparagus, egg yolks, egg yolk, lemon juice, orange juice, salt, olive oil, egg, orange, lemon

Taken from www.food.com/recipe/spanish-tapas-asparagus-w-orange-and-lemon-sauce-370172 (may not work)