Free Recipe White Asparagus with Orange-Butter Sauce

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for White Asparagus with Orange-Butter Sauce Recipe

6 lg Oranges
2 lb White asparagus; trimmed,
-peeled
2 tb White wine vinegar
Coarse salt
Freshly ground black pepper
4 tb Cold unsalted butter; cut up
4 Tarragon stems; leaves only

White Asparagus with Orange-Butter Sauce Preparation

Juice five oranges over a sieve, about 1 1/2 cups. Zest one orange. Using a paring knife, remove the skin, pith, and outer membrane from the remaining orange. Carefully cut each segment away from white membranes. This is called supreming the orange. Set segments aside. Place the asparagus in a large saute pan. Add 1/2 inch of water, and bring to a boil. Lower the heat, and steam to tenderize, about 8 minutes. Just before the asparagus are fully cooked, drain the liquid from the saute pan. Add 1/4 cup orange juice, and simmer until the asparagus are fork tender. Remove from heat. Season with salt and pepper. Cover, and steam while finishing the sauce. Meanwhile, in a small saucepan, bring 1 1/4 cups orange juice to a boil. Add the vinegar, lower the heat, and simmer until reduced to 1/3 cup. Remove from heat, and stir in butter, one piece at a time, until sauce is thick and creamy. Season with salt and pepper. Transfer the asparagus to a warm platter, drizzle with sauce, and garnish with reserved orange segments, zest, and tarragon. Serves 4. Source: Martha Stewart Living – (www.marthastewart.com) S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 93 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 24g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 4

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