Braised White Asparagus With Blood-Orange Sauce

By Geoffrey Zakarian

Published May 29, 2001

Total Time
30 minutes
Rating
4(18)
Comments
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Featured in: THE CHEF; White Asparagus, In All Its Delicacy

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Ingredients

Yield:2 servings

  • 1 pound very thick white asparagus

  • 1 cup lightly seasoned chicken stock, approximately

  • 2 ½ tablespoons salted butter

  • 1 bay leaf

  • 4 blood oranges

  • Sea salt

  • 1 tablespoon extra virgin olive oil

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

45 grams carbs; 42 milligrams cholesterol; 404 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 23 grams fat; 1 gram trans fat; 12 grams fiber; 1478 milligrams sodium; 11 grams protein; 31 grams sugar

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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Comments

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FQ

Good idea but white asparagus are in season in May and blood oranges in the middle of winter!

Tim Reynolds

What does one do with the reserved 1 Tbsp of blood orange juice?

Lou Stover

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

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