Can be prepared in 45 minutes or less.

Ingredients

　　2 large egg yolks

　　1 tablespoon fresh lemon juice

　　a pinch of freshly ground white pepper

　　1 stick (1/2 cup) unsalted butter, melted and cooled

　　1 teaspoon grated orange zest (preferably from a blood orange ,available seasonally at specialty product markets)

　　1 tablespoon plus 1 teaspoon fresh orange juice (preferably from a blood orange)

　　In a blender or food processor put the egg yolks, the lemon juice, a pinch of salt, and the white pepper and with the motor running add the butter in a stream. Add the zest and the orange juice and blend the mixture well. Force the mixture through a fine sieve set over a small bowl and keep it warm, its surface covered with a buttered round of wax paper, set in a pan of warm water. Serve the sauce over asparagus.