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Ingredientes
- juice and zest of 2 oranges
- 1/4 c. white wine
- 1 Tbsp. chopped shallots
- 2 Tbsp. heavy cream
- 1 stk cool butter, cubed salt, to taste freshly-grnd black pepper, to taste
- 2 lb asparagus
Direcciones
- In a small saucepan combine orange juice, wine and shallots and bring to a boil over medium heat. When liquids have reduced by half, add in cream. Bring to a boil and reduce heat to very low. Add in butter, a few small pcs at a time, whisking constantly. Add in more butter just as last pcs heat, and continue whisking till all butter is added. Season to taste with salt and pepper. Set aside in a hot but not warm place.
- Meanwhile, bring a deep saucepan of salted water to a boil. If asparagus are tough, peel stems before cooking. For a pretty presentation, line up tips and chop stems to same length. Tie asparagus loosely together in two or possibly three bunches with two pcs of butchers' twine each. Add in asparagus bundles to pot, stem ends down, and boil till you can squeeze a piece between your fingers and it is tender but not soft, 8 to 10 min. Drain, remove strings and place on a serving platter. Drizzle orange sauce over and sprinkle with orange zest.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 295 | |
| Calories from Fat 228 | 77% |
| Total Fat 25.9g | 32% |
| Saturated Fat 16.3g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 171mg | 7% |
| Potassium 327mg | 9% |
| Total Carbs 12.68g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 9.15g | 6% |
| Protein 3.28g | 5% |
