Asparagus cooked in orange juice

Ingredients for 1 servings:

• 300 ml blood orange juice
• pepper, black
• 1 tsp, stripped tarragon, dried
• 150 g asparagus, white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a side dish

Heat the blood orange juice in a pan or large pot, but do not bring to a boil! Stir in a few turns of black pepper. Reduce heat to low. Peel the asparagus, trim off the woody ends, and place the asparagus spears in the orange juice. Sprinkle with tarragon. Cover and let stand in the juice for 10-15 minutes, depending on the diameter of the asparagus. Halfway through, turn the asparagus over in the juice. Using tongs, lift the asparagus out of the juice and arrange on a platter. If you like, you can use the juice to create a delicious sauce for the asparagus. I added a little orange juice and had a warming, hot fruit drink. The asparagus tastes fruity at first, then has a light peppery note in the finish. Please adjust the pepper to your liking and start with a small amount.