Braised White Asparagus With Blood-Orange Sauce

Total Time
30 minutes
Rating
4(18)
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Ingredients

Yield:2 servings
  • 1pound very thick white asparagus
  • 1cup lightly seasoned chicken stock, approximately
  • tablespoons salted butter
  • 1bay leaf
  • 4blood oranges
  • Sea salt
  • 1tablespoon extra virgin olive oil
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

404 calories; 23 grams fat; 11 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 12 grams dietary fiber; 31 grams sugars; 11 grams protein; 1478 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Snap off ends of asparagus. Trim triangular leaves from sides, and peel spears. Place in single layer in heavy saucepan. Add enough stock to come about halfway up sides of spears. Add 2 tablespoons butter, place bay leaf on top, cover and cook over medium-high heat about 8 minutes, until spears are very tender.

  2. Step 2

    Meanwhile juice 3 blood oranges. Place all but 1 tablespoon juice in another saucepan, and simmer until reduced to 3 tablespoons. Whisk in remaining butter, and season lightly with salt and pepper. Set aside. Peel remaining orange, removing all pith. Divide into segments, removing all membrane.

  3. Step 3

    Drain asparagus well, and place side by side on each of two large plates. Spoon blood orange sauce onto plates around spears. Drizzle asparagus with oil, allowing some droplets to fall into sauce. Dust lightly with salt and pepper. Top with cluster of blood-orange segments, and serve.

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Ratings

4 out of 5
18 user ratings
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What does one do with the reserved 1 Tbsp of blood orange juice?

Wonderful dish in flavor and presentation .. perfect first course. Got me out of my white asparagus/hollandaise rut.

Oh my! Stumbled upon white asparagus while Thanksgiving shopping. The musky-ness of the blood oranges (and the deep red color) was perfect accompaniment. Served with seared scallops (sauce on the scallops too). Perfect light and easy pre-thanksgiving meal

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