Asparagus in a delicate orange and poppy seed sauce

Ingredients for 4 servings:

• 1 kg asparagus, white
• Salt
• 3 tsp maple syrup
• 3 tbsp steamed poppy seeds
• 450 ml orange juice, freshly squeezed or direct juice
• 2 tbsp, heaped cornstarch
• 1 tbsp, heaped butter or margarine
• 200 ml cream or soy cream, or mixed
• 1 organic orange(s)
• 1 kg potatoes
• e.g. chives

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

from the oven

Wash and peel the asparagus, and trim off any woody ends. Heat a little salted water in a pan or large pot and cook the asparagus for about 10 minutes until al dente. Drain in a sieve and transfer to a baking dish. Heat the maple syrup in a pan and let it caramelize slightly. Add the poppy seeds and orange juice, and bring to a boil. Mix the cornstarch with 3 tablespoons of water until smooth and stir into the sauce. Simmer for a few minutes while stirring. Season with 1 teaspoon of salt, stir in the butter and cream. Pour the orange and poppy seed sauce over the asparagus and bake in the oven at 160°C (convection oven) for 20 minutes. In the meantime, wash, peel, halve or quarter the potatoes, and cook in a little salted water for about 20 minutes. Grate 1 teaspoon of orange zest and finely chop the chives. Sprinkle the asparagus with orange zest. Serve with potatoes and sprinkle with chives if desired.