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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