1. Quickly rinse the asparagus, cut off the tough stem, and cook in a steamer for 10 minutes, covered. Keep warm between 2 plates.
2. In a thick-bottomed saucepan, beat the egg yolks with 50 ml of water, salt, and pepper. Place over low heat and whisk for 2 minutes, until the mixture thickens and forms a ribbon.
3. Gradually incorporate the butter in small pieces and the orange juice.
4. Serve the sauce immediately with the warm asparagus.