1. Peel the asparagus and cut off both ends. Boil water in a saucepan, then add the asparagus- Let cook for 15 to 20 minutes depending on the size of the asparagus. then drain and keep warm.

For the sauce :

1. Whip the cream until stiff and set aside. Melt the butter over low heat.
2. In another small saucepan, pour 2 tbsp. water. Add salt and pepper.
3. Place the pan on a bain-marie: heat over low heat and whisk in the egg yolks
4. When they have the consistency of an ointment, add the melted butter little by little, still whisking and, finally, the orange juice.
5. Drain the asparagus, place them on the plates. Just before serving, stir the whipped cream into the sauce. Coat the asparagus and sprinkle with chopped chives, orange zest and crushed peanuts.
6. In the meantime, cook the Duchesse potatoes around 4’ at 175°C.