Despite the name it’s not a modern speciality: I found it in a 120 years old recipes-book. Boil 3 tablespoons of vinegar; when warm, put it in a tureen and add 5 tablespoons of butter, 2 yolk eggs, salt and pepper. Beat with the fork until creamy and homogeneous; pour it in a frying pan for a bagnomaria cooking. In the meantime cook 500 gr. of asparagus tops (cut long) and drain them: when the Bagnomaria sauce starts boiling, put the asparaguses; mix for a while; remove from fire and add 4 tablespoons of orange juice with some grated orange skin. Continue stirring and serve.
