Ingredients

2 pounds jumbo asparagus
Orange Mustard Sauce, recipe follows
Sauce Mousseline, recipe follows

Directions

In a large pot, bring salted
water to a boil. Cook asparagus until al dente (about 5 minutes, for regular asparagus and
3 minutes for pencil asparagus, from the time the water returns to a boil).

Remove asparagus from the pot and refresh in ice water to stop the cooking process. Chill
until needed.

Serve with both cold Orange Mustard Sauce and hot Sauce
Mousseline.

Ingredients

Orange Mustard Sauce:

3 cups fresh orange juice, strained
1/4 cup grainy mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
3/4 cup heavy cream, whipped

Directions

In a medium saucepan, over
medium heat, reduce the orange juice until only 1/2 cup remains. Transfer to a bowl and
let cool, over a bowl of ice. Stir in mustard, salt, and pepper.

Add whipped cream and stir until well blended. Keep refrigerated until ready to use.

Yield: 1 1/2 cups

Ingredients

Sauce Mousseline:
3 egg yolks
4 tablespoons water
1 to 2 teaspoons lemon juice
Freshly ground white pepper
1/2 teaspoon salt

1/2 pound unsalted butter, clarified
1/2 cup whipped cream

Directions

In a heat resistant mixing bowl,
combine the egg yolks, water, lemon juice, pepper, and salt. Whip over hot, not boiling,
water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the
mixture begins to emulsify. In a slow stream, whisk in the remaining butter until it is
completely incorporated. Correct seasoning, to taste. Fold in the whipped cream and keep
warm until needed.

Yield: 1 1/2 cups

Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton
Mifflin, 1981