Asparagus Maltaise

• 2 cups blood orange juice
• 120 g unsalted butter
• 1 teaspoon lemon juice
• 3 egg yolks
• 30 thin asparagus spears, trimmed
• 2 eggs, hardboiled, peeled, chopped

1. Place the orange juice in a saucepan over high heat and boil for about 15 minutes or until juice is reduced to 2 tablespoons.
2. Set aside to cool slightly.
3. Heat the butter and lemon juice in a small saucepan over low heat until heated through.
4. Place the egg yolks in a blender, blend for a few seconds, then slowly add the butter mixture through the feed tube, a few drops at a time, until the mixture thickens.
5. Add the reserved orange juice, blend to combine, then season with salt and pepper.
6. Cook the asparagus in a pan of boiling salted water for 2-3 minutes, then drain.
7. To serve, divide the asparagus between 6 plates, drizzle over some sauce and garnish with chopped egg.

orange juice, butter, lemon juice, egg yolks, thin, eggs

Taken from www.food.com/recipe/asparagus-maltaise-234081 (may not work)