07/24/2026
Chef Phillip Walter’s Asparagus with Sauce Maltaise
(Blood Orange Hollandaise)
2 bunches x asparagus
EVOO
1 tbsp each, chervil & tarragon
Salt to taste
1. Separate the woody ends and discard. Peel the lower ¾ of the asparagus using a fine peeler. While the peeling step is optional, it is encouraged as it removes the fibrous outer layer.
2. Toss With EVOO, and season with salt.
3. Grill for approximately 4 minutes, until al dente, flipping halfway to ensure even markings.
4. Remove from grill and toss with the chopped herbs before plating.
3 large egg yolks
2 tbsp blood orange juice (plus more to taste)
1 tsp Dijon mustard
1 cup (225g) clarified brown butter
Zest of 1 blood orange
Salt to taste
2 tbsp finely chopped fresh chives (to finish)
2 tbsp fine brunoise pickled shallot (optional)
1. Set up a double boiler: Heatproof bowl over simmering water (bowl not touching water).
2. Whisk egg yolks with 1 tbsp blood orange juice (and lemon if using) until pale, thick, and ribbon-like (~3-5 min).
3. Slowly drizzle in the hot melted butter while whisking constantly until thick and emulsified. If the sauce thickens too quickly, let the sauce out with 1 tsp of water.
4. Stir in blood orange zest and extra juice to taste. Season with salt to taste.
5. Finish: Remove from heat and stir in the chopped chives, and pickled shallot. Serve immediately while warm.
