John Myers
Asparagus with Orange and Chervil Sauce
The perfect asparagus with orange and chervil sauce recipe with a picture and simple step-by-step instructions.
- 2 kg Fresh asparagus
- Salt
- 0,5 tsp Sugar
- 1 Orange untreated
- 1 Fresh shallot
- 1 tbsp Apricot jam
- 250 ml Rama Cremefine
- 1 tsp Oil
- 1 bunch Chervil fresh
- Salt and pepper
- Cooked triplets
- Peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with sugar for about 20 minutes. Drain and collect some asparagus water.
- Wash the orange with hot water, rub the peel (I peeled it off with a zest), cut the orange in half and squeeze out the juice. Peel the shallot, dice it finely and fry in the hot oil until translucent. Stir in the jam and caramelize it slightly. Deglaze with orange juice and about 6 tablespoons of asparagus boiling water. Stir in Rama Cremefine and let it simmer.
- Wash the chervil and shake dry. Put some stalks aside to garnish, finely chop the rest and add half of the orange peel to the sauce and stir in. Season with salt and pepper. Arrange asparagus with orange and chervil sauce on plates, sprinkle with chervil and orange zest and serve with triplets.
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