John Myers
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Fruity Orange Asparagus
The perfect fruity orange asparagus recipe with a picture and simple step-by-step instructions.
Asparagus broth
- Asparagus waste and peels
- 1 tablespoon Vegetable broth powder
- 600 ml Water
Orange asparagus
- 4 thick bars Fresh asparagus
- 1 Orange
- 1 half Banana
- 1 half Sea salt from the mill
- 1 half Curry herb
- 1 half Orange pepper
Orange sauce
- 1 small Spring onion
- 1 tablespoon Clarified butter
- 1 Orange
- 2 Creator Asparagus broth from above
- 2 Creator Salt
- 2 Creator Orange pepper
- 2 Creator Orange sugar
- 2 Creator Balsamic cream white
- 1 teaspoon Curry mustard
Side dishes
- 8 piece Cooked potato
- 8 Discs Asparagus ham
- 8 Discs Ruccola
preparation
- Thoroughly peel the asparagus – cook an asparagus stock from the peel with a little vegetable stock powder – remove the zest from the orange, then peel the asparagus thoroughly with a sharp knife – then fillet and catch the juice – cut the banana into slices
Asparagus….
- 2 place large pieces of aluminum foil on top and cover with pieces of butter – place 2 asparagus stalks on each foil – put some curry, the banana slices and the orange fillets in between – season with a little sea salt, orange sugar (rec. In my kb) and orange pepper – finally sprinkle some orange zest on top
- Close each packet tightly, but leave a little space in the packet for the steam to develop – then cook for 35 minutes in the oven at 200 degrees (+/-, depending on how thick the asparagus stalks are)
Orange sauce
- Squeeze the orange – cut the spring onion into small cubes – then sweat it in clarified butter until translucent – deglaze with orange juice – pour the asparagus stock and bring to the boil – season with: salt, orange pepper, white balsamic cream, orange sugar and curry mustard
- reduce the sauce until the consistency and taste are right, then take it off the fire and assemble with ice-cold butter – then don’t let it boil again.
serve and decorate
- take the asparagus packets out of the oven and unpack them – put the asparagus sticks on the plate – side dishes: potato and asparagus ham – a little sauce on top – top the asparagus with the remaining orange fillets, banana pieces and some ruccola leaves – some orange zest on top
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