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.