| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
servings |
INGREDIENTS
| 6 |
lg |
Oranges |
| 2 |
lb |
White asparagus; trimmed, peeled |
| 2 |
tb |
White wine vinegar |
|
|
Coarse salt |
|
|
Freshly ground black pepper |
| 4 |
tb |
Cold unsalted butter; cut up |
| 4 |
|
Tarragon stems; leaves only |
INSTRUCTIONS
Juice five oranges over a sieve, about 1 1/2 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 1/2 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 1/4 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 1/4 cups orange juice to a boil.
Add the vinegar, lower the heat, and simmer until reduced to 1/3 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@prodigy.net"
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 1/2 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
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