1 lb. cooked and drained asparagus
1/4 c. butter, softened
2 egg yolks
1/4 tsp. finely shredded orange peel
1 tsp. orange juice
1/4 c. sour cream
Dash salt
Dash white pepper

Divide butter into three portions. Combine egg yolks and one portion of butter. Cook and stir over low heat until butter melts. Add another portion of butter and continue stirring. As mixture thickens and butter melts add remaining butter, stirring until melted. Remove from heat. Stir in remaining ingredients except sour cream to low heat and cook and stir until thickened, 2 to 3 minutes. Remove from heat at once. Blend hot mixture into sour cream. Spoon over asparagus. Serves 4 to 6.