Asparagus with Orange and Lemon Sauce

I like fresh young asparagus usually eaten at room temperature,
on its own, with olive oil or a sauce such as mayonnaise or vinaigrette. Here I've chosen a variation with the juice of
citrus fruits to give added sparkle and fruitiness.

Ingredients:
2 large cans of asparagus, drained

Sauce:
2 yolks of hard-boiled eggs
1 raw egg yolk
1 small tsp lemon juice
1 tbsp orange juice
Pinch of salt, and pepper
1 cup of olive oil
1 egg white

Directions:
Chop the hard-boiled egg yolks and mix with the raw egg yolk.
Add the orange and lemon juice and season with salt and pepper.
Gradually add the olive oil, beating as if for mayonnaise.
Check and adjust the seasoning.
Beat the egg white until stiff and add to the sauce.
Arrange the well-drained asparagus on a serving dish,
pour over the sauce and decorate with slices of orange and lemon