Cut all the asparagus, green and white to have them roughly all the same size.
Peel the white asparagus (remember we peel the white asparagus twice so no more fibers) and cook them in salted boiling water. Cook until tender.
In the same water cook the green asparagus, keep them crunchy. Cool them down in ice water then drain and keep dry in paper towel.
Squeeze one orange for its juice.
Peel and remove the segments from the (two) 2 other oranges and keep aside.
Prepare a double boiler on a simmer, start whisking the egg yolks with a tablespoon of cold water on top of the double boiler, add the clarified butter slowly, spoon after spoon while whisking.
Add the orange juice, salt and pepper.
Serve the asparagus with some orange segments and sauce.
Add a few sprigs of herbs for colour and freshness.