1 Wash the orange, rub dry and rub the peel thinly. Squeeze both oranges. Peel and finely chop the shallot, sauté in 1 tbsp butter until translucent, deglaze with orange juice. Pour in the orange peel, wine and half of the whipped cream, reduce everything to half. Pour the sauce through a sieve.

Peel the asparagus, cut off the hard ends and cook in salted water for about 12-15 minutes until al dente, then drain.

Preheat the oven to 220 ° C (fan oven 200 ° C).

Beat the rest of the cream until stiff, mix in the egg yolks. Finely chop the tarragon. Stir the remaining butter into the sauce. Stir in the cream-egg mixture and tarragon and season with salt and pepper.

Arrange the asparagus on an ovenproof plate and cover with orange sauce. In the preheated oven on the middle rack, baked until golden yellow for about 5 minutes.

Raw or cooked ham and jacket or boiled potatoes taste good with it.

Serve with mixed lettuce.