Cut the fibrous base of the asparagus, peel them with a paring knife and cook them for 15 to 20 minutes in salted boiling water.
Prepare the sauce:whip the cream until stiff and set aside.
Melt the butter over low heat
In another small pan, pour 2 tablespoons of water, add salt and pepper, put the pan on a bain-marie; heat over low heat and add the egg yolks while whisking. When they have the consistency of an ointment, gradually add the melted butter, still whisking, and finally the orange juice.
Drain the asparagus, put them on plates
Gently fold the whipped cream into the sauce, place a spoonful on each plate near the asparagus and sprinkle with paprika.
Serve the rest of the sauce in a sauce boat
