Method:
Lightly peel the asparagus and place into iced water.
Cook the asparagus with plenty of boiling salted water until just cooked, refresh into ice water, remove and place onto kitchen paper.
To make the hollandaise reduction places all the ingredients into a pan and quickly reduce by two thirds, stain and cool.
Now place the egg yolks and reduction into a bowl. Over a pan of simmering water whisk until creamy and soft peaks are formed.
Slowly add the warm clarified butter to the eggs, continually whisking. The sauce should now start to thicken and emulsify.
Add a few drops of lemon and season accordingly, keep in a warm place.
To prepare the oranges firstly remove the zest with a peeler and cut into thin strips. Blanch into boiling water for a few seconds and then refresh into ice water, remove.
Now add the sugar and vinegar to a pan and simmer, remove and cool. Place the blanched zest into the mix and set to one side. Segment the oranges and cut into a dice.
Retain all the juices from the oranges, place into a pan and reduce quickly to a syrup.
Gentle warm the asparagus, brush with a little butter and arrange onto a plate.
Drizzle over the hollandaise and the orange reduction. Neatly arrange the diced orange and zest over the asparagus and finish the dish with asparagus cress and red sorrel cress.