3 egg yolks
1 tsp. Dijon style mustard
1/4 tsp. salt
Dash liquid red pepper seasoning
1 tsp. grated orange rind
2 tbsp. orange juice
1/2 c. (1 stick) unsalted butter

Place egg yolks, mustard, salt, red pepper seasoning, orange rind and juice in blender. Whirl 4 or 5 seconds until combined. Melt butter just until bubbly; do not let brown. With blender running, remove cover and slowly add hot butter; whirl 10 to 15 seconds until thickened. Spoon hollandaise sauce over warm asparagus or other vegetables.