Fresh asparagus, clean and steam
3 lg. egg yolks
2 sticks unsalted butter, cut into 12 pieces and softened
Fresh lemon juice, to taste
2 tbsp. strained fresh orange juice
2 tbsp. fine julienne strips or orange rind, blanched for 1 minute in boiling water and drained
Grand Marnier Liqueur, to taste
3 lb. asparagus

In a small saucepan whisk together the yolks and 1 tablespoon water and cook the mixture over very low heat, whisking, until it is thickened. Whisk in the butter, 1 piece at a time, over low heat, lifting the pan occasionally to cool the mixture and adding each new piece before the previous one is melted. Cook the mixture, whisking, until it is thickened and whisk in the lemon juice, the orange juice, the rind, the Grand Marnier and salt to taste. Arrange the asparagus in a serving dish, pour the sauce over it and serve.

BEET TREAT:

2 tbsp. butter
2 tbsp. flour
1/2 c. sugar
1 lg. orange
3 c. beets

In a saucepan melt 2 tablespoons of butter, blend in 2 tablespoons of flour, add 1/2 cup sugar, stir in the juice and grated rind of 1 large orange and cook stirring until thick and smooth. Add 2 cans of drained beets. Heat through.