Instructions: Cut woody bottoms off the asparagus and discard. Peel if necessary. Preheat a pot of boiling water for steaming.

*Hollandaise sauce:
Allow butter to come to room temperature.

Make this sauce not more than 5-10 minutes before serving.

Place orange juice, Curacao, vinegar, mint and white wine in a small saucepan. Bring to the boil and reduce by 2/3; you should have about 1/3 of a cup of liquid left.

Remove the mint from the reduction and pour into a stainless steel bowl with the egg yolks, whisking as you pour. Whisk the egg yolk mixture over boiling steamer water until the mixture is frothy, thick and creamy:

Dont let it go to scrambled eggs, keep the whisk going and remove the bowl from heat when the sabayon is ready.

Gradually whisk in the soft butter, a bit at a time. Store in a warm (not hot) place, whisk occasionally.

*Note:
This sauce can separate so be careful.

Steam the asparagus until tender and toss in butter.

Serve in small bunches on top of hot Roesti potatoes, drizzle with sauce and sprinkle with almonds. Garnish with mint sprigs and a small green salad tossed with orange segments and almond oil.

The ideal entree for a summer dinner party.

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