Steamed asparagus with orange-vanilla stock

Ingredients for 4 servings:

• 2 kg asparagus, white
• 1 orange(s)
• 1 lemon(s)
• 3 sprigs of tarragon
• salt and pepper
• Sugar
• 250 ml orange juice
• 250 ml chicken stock
• 1 vanilla pod(s)
• 1 tsp cornstarch
• 30 g butter, cold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

very good side dish to pan-fried poultry

Cut the orange and lemon into thin slices and arrange on top of the asparagus with the tarragon. Season the asparagus with salt, pepper, and a little sugar. Scrape out the vanilla pod and place the scraped pod on top of the asparagus. Pour the orange juice and chicken stock into the bottom of the steamer and mix with the scraped vanilla seeds. Heat the orange juice to about 80°C and then cook the asparagus for about 15 minutes. Then reduce the orange juice slightly and thicken it with the mixed cornstarch. Gradually stir in the cold butter and season with salt and pepper. Remove the asparagus spears from the steamer and serve with the orange and vanilla butter. This goes very well with briefly pan-fried chicken breast or turkey schnitzel.