| 1 | Snap tough ends from asparagus and discard. |
| 2 | Place asparagus in 1 inch water in large skillet, bring to boil, reduce heat, cover and simmer until tender, 5 to 8 minutes. |
| 3 | Blend egg yolks, lemon juice and salt in saucepan or top of double boiler. |
| 4 | Add half of butter and stir constantly over low heat or boiling water until butter melts. |
| 5 | Add remaining butter and continue stirring until it melts and sauce thickens. |
| 6 | Stir in orange peel and juice. |
| 7 | Drain asparagus and serve topped with sauce. |
