INGREDIENTS

INSTRUCTIONS

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
cream. Bring to a boil and reduce heat to very low. Add butter, a few
small pieces at a time, whisking constantly. Add more butter just as
last pieces melt, and continue whisking until all butter is added.
Season to taste with salt and pepper. Set aside in a warm but not hot
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 three bunches with two pieces of
butchers' twine each. Add asparagus bundles to pot, stem ends down,
and boil until you can squeeze a piece between your fingers and it is
tender but not soft, 8 to 10 minutes. Drain, remove strings and place
on a serving platter. Drizzle orange sauce over and sprinkle with
orange zest. This recipe yields 4 servings.  Recipe Source: ESSENCE OF
EMERIL with Emeril Lagasse >From the TV FOOD  NETWORK - (Show # EE-2151
broadcast 08-14-1996) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  10-17-1996  Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by dianne@olynet.com (Ward, Dianne) on Feb
23, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 74
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: 10.3mg
Sodium: 720.7mg
Potassium: 417.2mg
Carbohydrates: 6.7g
Fiber: 2.4g
Sugar: <1g
Protein: 4.3g