Asparagus with orange sauce (2)

400 g asparagus

salt - to taste

For the sauce:

2 PCs egg yolks

160 g butter

2 tbsp. water

1 tbsp. orange juice

1 tsp. lemon juice

1/2 tsp. orange zest grated

Asparagus cut into pieces, boil in salted water, drain in a colander.

For the sauce, mix yolks with cold boiled water, add 1/3 of the butter and cook the mixture on a water bath with continuous stirring until thick.

Pour the remaining melted butter, season the sauce with lemon and orange juice, add the zest and mix well.

When applying the asparagus and set aside on a plate, pour the sauce and decorate with greens.