Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Fresh Asparagus with Maltaise Sauce Recipe

 Fresh Asparagus with Maltaise Sauce  Photo : Jackie Cameron

Fresh Asparagus with Maltaise Sauce
Photo : Jackie Cameron

Fresh Asparagus with Maltaise Sauce Recipe

Also in season is green asparagus. In its case I believe the simpler the better. A platter of blanched asparagus drizzled with a maltaise sauce (similar to a hollandaise but flavoured with loads of freshly squeezed orange juice and orange zest) is ideal for a hot summer day. Scrumptious! 

Yields : 4

Ingredients :

2 punnets or 26 thin Asparagus

2 Egg Yolks

½ T Water

60 ml freshly squeezed Orange Juice

5 g Orange zest (chef’s note : either use a zester to remove coloured and perfumed outer rind or finely grate this off)

125 ml Clarified Butter

Salt and Pepper

1 Orange - segmented

Method :


1) Hold both ends of the asparagus and bend it allowing the asparagus to snap. Keep the tip and throw away the bottom piece. Place the asparagus tips into a large bowl of cold water to allow any excess sand to be released. Heat a large pot of water until boiling point. Add just enough asparagus to ensure the water continues boiling. You may have to do this in two batches. Cook for about a minute and refresh by placing the asparagus into a large bowl filled with iced water. Remove from iced water when cold and place onto paper towelling.

Maltaise Sauce

2) Reduce the orange juice by half in a small pan on the heat

3) Put a small saucepan on the heat. Half filled with water

3) In a stainless steel bowl whisk the egg yolks, water, reduced orange juice and zest together

4) Place the stainless steel bowl on top of the saucepan, ensuring the bowl does not touch the water and make sure the water does not boil

5) Continue whisking this egg yolk mixture (at a low temperature, as you do not want to make scrambled egg) until it is very light and fluffy. (If need be remove from the heat to the counter top, continue whisking, to prevent over cooking.)

6)  Whisk in warm clarified butter slowly to this mixture (as you would when making mayonnaise)

7)  Season with salt and pepper. Place asparagus onto a plate and add orange segments. Dress with the maltaise sauce and serve.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

Jackie Cameron 
Head Chef 
Hartford House
+27 33 263 2713