White asparagus with orange-butter sauce

4 servings

Ingredients

Quantity Ingredient
6 larges Oranges
2 pounds White asparagus; trimmed, peeled
2 tablespoons White wine vinegar
Coarse salt
Freshly ground black pepper
4 tablespoons Cold unsalted butter; cut up
4 Tarragon stems; leaves only

Directions

Juice five oranges over a sieve, about 1½ cups. Zest one orange. Using a paring knife, remove the skin, pith, and outer membrane from the remaining orange. Carefully cut each segment away from white membranes. This is called supreming the orange. Set segments aside. Place the asparagus in a large sauté pan. Add ½ inch of water, and bring to a boil. Lower the heat, and steam to tenderize, about 8 minutes. Just before the asparagus are fully cooked, drain the liquid from the sauté pan. Add ¼ cup orange juice, and simmer until the asparagus are fork tender. Remove from heat.

Season with salt and pepper. Cover, and steam while finishing the sauce.

Meanwhile, in a small saucepan, bring 1 ¼ cups orange juice to a boil.

Add the vinegar, lower the heat, and simmer until reduced to ⅓ cup.

Remove from heat, and stir in butter, one piece at a time, until sauce is thick and creamy. Season with salt and pepper. Transfer the asparagus to a warm platter, drizzle with sauce, and garnish with reserved orange segments, zest, and tarragon. Serves 4.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 93 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 24g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 ½ Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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