John Myers
Asparagus with Orange Butter Sauce
The perfect asparagus with orange butter sauce recipe with a picture and simple step-by-step instructions.
- 2 Organic oranges
- 1 Shallot
- 6 tbsp Butter
- 100 ml White wine
- 150 g Whipped cream
- 1 kg White asparagus
- Salt
- 1 Egg yolk size M
- 4 Branches Tarragon
- Black pepper
- 1 Wash the orange, rub dry and rub the peel thinly. Squeeze both oranges. Peel and finely chop the shallot, sauté in 1 tbsp butter until translucent, deglaze with orange juice. Pour in the orange peel, wine and half of the whipped cream, reduce everything to half. Pour the sauce through a sieve.
- Peel the asparagus, cut off the hard ends and cook in salted water for about 12-15 minutes until al dente, then drain.
- Preheat the oven to 220 ° C (fan oven 200 ° C).
- Beat the rest of the cream until stiff, mix in the egg yolks. Finely chop the tarragon. Stir the remaining butter into the sauce. Stir in the cream-egg mixture and tarragon and season with salt and pepper.
- Arrange the asparagus on an ovenproof plate and cover with orange sauce. In the preheated oven on the middle rack, baked until golden yellow for about 5 minutes.
- Raw or cooked ham and jacket or boiled potatoes taste good with it.
- Serve with mixed lettuce.
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