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Cook asparagus as directed; drain well and set aside. Divide butter into 3 portions. In small heavy saucepan, combine egg yolks and 1 portion of the butter. Cook and stir over low heat until .butter melts. Add another portion of the butter and continue stirring. As mixture thickens and butter melts, add remaining butter, stirring constantly. When butter is melted, remove from heat.
Stir in orange peel, juice, salt and pepper. Return to low heat. Cook and stir until mixture thickens, 2 to 3 minutes. Remove from heat at once. Blend into sour cream. Spoon over asparagus. If desired, garnish with more finely shredded orange peel. Makes 4 or 5 servings.
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