1

In a small saucepan, melt the butter over low heat. Remove any foam from the surface and set aside.

2

Place a heatproof bowl over a saucepan of just simmering water. Add the egg yolks, water, lemon juice, and 1 tablespoon of the orange juice. Season with salt. Whisk constantly over low heat until the sauce begins thickening. Remove the bowl from the stove.

3

Whisk in the melted butter, a couple of drops at a time and leaving the milky solids in the bottom of the saucepan behind. The sauce should thicken. Add the orange rind and 2 to 4 tablespoons of orange juice. Season with salt and cayenne. Keep warm, stirring from time to time.

4

Fill a deep skillet with 2 in. of water. Bring to a boil over medium high heat. Add the asparagus. Return to a boil. Simmer for 4 to 7 minutes, or until barely tender. Drain gently. Pat dry.

5

Place the asparagus on a platter and spoon some sauce over them. Serve immediately.