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Zucchini Rolls Filled with Asparagus and Orange Asparagus Sauce

5 from 8 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 1 people
Calories 101 kcal

Ingredients
 

vegetables

  • 1 small piece Orange peel organic
  • 1 teaspoon Butter
  • 1 good pinch Salu + sugar each
  • Boil water
  • 8 Pcs. Fresh zucchini (thin slices)
  • 8 Discs Pork belly slices hot smoked
  • Clarified butter for frying

Asparagus strawberry salad

  • 1 thick rod Asparagus (from above)
  • 5 Pcs. Fresh strawberries
  • Salt (Fleur de Sel) Pepper, to taste
  • Olive oil as needed
  • 1 Tablespoon Orange juice

Sauce light

  • 200 Milliliters Asparagus stock
  • 50 Milliliters Cream 30% fat
  • Orange juice from the orange
  • 1 Tablespoon Cornstarch
  • Butter as required, salt and pepper

Instructions
 

Preparations

  • Peel the asparagus, put the peel in a saucepan with water, place the asparagus on top, add a small piece of butter, orange peel, salt and sugar. Let everything simmer so that the asparagus has a bite. Take out the asparagus, set aside, remove the peel and let the brew reduce. During this time, the zucchini is ready.
  • Set up the pan, let the clarified butter melt, peel the zucchini thinly slices on a slicer (you need 2 slices for a roll) I steam the lightly on both sides (so you can roll them better) place on kitchen paper. I steam my stomach like that too, take it off. Now place two slices of zucchini next to each other so that they overlap a little, then put on a slice of the belly, the asparagus, cut it in half. Roll it up and wrap it up with another slice of the belly (outside). Fix with a toothpick and fry.
  • During this, the asparagus stock is reduced, a little cream is poured over it and butter is thickened with the cornstarch. This sauce should simmer gently for a good 10 minutes and be constantly stirred. Season to taste with the orange juice of the remaining orange, and stir in a little more ice-cold butter to round it off. Mix up the sauce with a magic wand. Season to taste with salt and pepper and enjoy.
  • on cornstarch butter: The cornstarch has a hard time absorbing the butter, but it's worth it.

Nutrition

Serving: 100gCalories: 101kcalCarbohydrates: 1gProtein: 0.6gFat: 10.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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