John Myers
Baked Asparagus with Orange and Mustard Sauce
The perfect baked asparagus with orange and mustard sauce recipe with a picture and simple step-by-step instructions.
Baked asparagus
- 1000 g White asparagus
- 1 Orange
- 4 Branches Thyme
- Salt
- Sugar
- Butter
Orange mustard sauce
- 5 Oranges
- 1 Shallot, finely diced
- 1 Garlic, finely grated
- 1 tbsp Finely chopped, fresh thyme
- 100 ml Vegetable stock
- Ice cold butter
- Dijon mustard
- Salt
- Espelette pepper
- Pepper
Baked asparagus
- Peel the asparagus well and remove the woody end well, preheat the oven to 220 degrees. Cut 8 slices from the orange. The asparagus comes in 2 portions in the oven, so divide the asparagus in half.
- Spread the aluminum foil in the middle with butter, live two orange slices on it, pour a little salt and a pinch of sugar on top and put a sprig of thyme on top. Then put the first half of the asparagus on top, put two orange slices on top again, add a little salt and sugar and put a sprig of thyme on top again.
- Now the aluminum packet is tightly closed, if necessary a second piece can be used as an aid. Please make sure that the packet is airtight, but not too tightly closed, there should be a small air cushion so that the asparagus can cook well in the steam. Now put it in the oven for about 30 – 45, depending on the thickness of the asparagus – on the middle rail.
Orange mustard sauce
- Finely rub the peel of an orange. Then peel the orange with a knife so that no white skin can be seen and then cut out the fillets. Squeeze the other 4 oranges.
- Heat some butter in a saucepan, fry the shallot and garlic until translucent, then deglaze with the vegetable stock and orange juice and reduce to about half. Now season with salt and pepper and a little Espelette pepper. Already add a tablespoon of Dijon mustard.
- Now reduce the temperature, the sauce should no longer boil. Now stir in ice-cold butter in cubes, until the desired consistency is achieved. Sometimes more, sometimes less, some like the sauce thicker, others a little thinner.
- Now season again to taste. Finally fold in the orange zest, thyme and orange fillets.
finish
- Take the asparagus packets out of the oven, open them (the smell is brilliant and the taste only – if you boil asparagus in water you have a lot of taste in the water, here it stays in the asparagus) and arrange the asparagus on plates.
- If you like, you can add the stock from the asparagus packets to the sauce, but then it should be seasoned again. Now pour the sauce over the asparagus.
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