1/2 lb. green beans
3 sm. new potatoes
Salt
Pepper
4 zucchini (courgettes)
1 lb. fresh or frozen asparagus

SAUCE:

3 tbsp. white vinegar
Salt
Pepper
3 egg yolks
3/4 c. butter
2 oranges
2 tsp. Grand Marnier

Top and tail the beans, scrape the new potatoes, wash the zucchini and cut into thick slices.

Cook the potatoes in cold salted water, bring to a boil and simmer briskly until tender but still firm.

Place the beans and zucchini in a little boiling salted water and cook for 5 minutes; drain well.

Cook the asparagus until tender but firm, according to type.

Prepare the sauce by boiling together the vinegar, salt and pepper. Reduce by half. Add 1 tablespoon cold water. Blend in the 3 egg yolks and half the butter, cut into small pieces, mix well. Transfer the sauce to a bowl or double saucepan and cook over hot water. Do not let the sauce boil.

When the sauce begins to thicken, add the remaining butter a little at a time.

Remove from the heat, allow to cool down slightly, then add the juice of the oranges and the Grand Marnier.

Arrange the cooked vegetables on a heated platter, the potatoes may be sliced as liked, alternate the asparagus with the beans and zucchini.

Pour the sauce on top. For garnish, a little grated orange rind may be sprinkled on top.