1 lb white asparagus
2 Cara Cara oranges (or blood oranges)
1/2 cup orange juice
2 egg yolks
1/2 cup butter
1/2 cup toasted chopped almonds
Peel white asparagus and trim ends
Peel and section oranges, reserving juice
Place two pots of water on stove:
one 3/4 full of salted water (for cooking the asparagus) and bring to a boil,
the other 1/4 full of warm water (for making the sabayon) but don’t turn it on yet.
Place orange juice in a medium bowl and add egg yolks and a pinch of salt
Place bowl over the pot of warm (not hot) water and turn onto medium high heat
Whisk continually until light, airy, and very hot to the touch.
Add butter, 1 tbsp at a time, whisking until well incorporated
Turn off heat, but leave bowl remaining on top to stay warm until asparagus is cooked.
Place asparagus in boiling salted water and cook until tender, 3 minutes or so
Place 4 spears asparagus on each plate, and top with 1/4 cup of the sabayon
Top with 4 orange segments and 1 tbsp chopped almonds.
Serve immediately