For The Maltaise Sauce:

Method
Bring water to a simmer in large pot, Season water with salt and pepper. Cook asparagus for 2 - 3 minutes in simmering water until slightly tender. Remove asparagus and immediately submerge in ice water to halt cooking process. Remove cooled asparagus from ice water and reserve.

To prepare Maltaise Sauce, create a "double boiler" by placing water in a saucepan or pot that will hold a small stainless steel mixing bowl on top. Over low heat bring the the water to a very light simmer. Adjust heat to keep the temperature constant. This double boiler creates a steam chamber that facilitates cooking delicate items such as eggs and chocolate without scorching. Combine egg yolks and water. Whisk egg vigorously in mixing bowl over the saucepan. Cook eggs while whisking until they reach a velvet-like texture and form "ribbons". Remove from heat. While continuing to whisk add clarified butter in a slow steady stream. Add lemon juice, Tabasco sauce, orange juice, orange zest and tarragon. Season with salt and pepper.

For service heat the asparagus in simmering water for 1 minute. Season with salt and pepper. Portion asparagus onto to warm serving plates. Top with Maltaise Sauce. Garnish with orange slices, orange zest and fresh tarragon sprigs. Enjoy!

Makes: 6 - 8 Servings

Chef Larry's Notes:
To create a Hollandaise Sauce, omit the orange juice, orange zest and tarragon.

Learn how to prepare more recipes with Chef Larry on 10News Morning and Midday.