WHITE ASPARAGUS WITH ORANGE BUTTER
White asparagus, which is grown without sunlight, to keep it from becoming green, is the preferred form for the vegetable in Europe. This recipe makes an excellent first course, with the mildly nutty flavor of the asparagus pleasantly offset by the citrus.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Juice 5 oranges over a sieve, yielding about 1 1/2 cups. Zest 1 orange. Using a paring knife, remove skin, pith, and outer membrane from remaining orange. Carefully cut each segment away from white membranes. (This is called supreming the orange). Set segments aside.
- Place asparagus in a large saute pan. Add 1/2 inch of water, and bring to a boil. Lower heat, and steam asparagus to tenderize, about 8 minutes. Just before asparagus are fully cooked, drain liquid from the saute 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 sauce.
- Meanwhile, in a small saucepan, bring 1 1/4 cups orange juice to a boil. Add vinegar, lower 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 asparagus to a warm platter, drizzle with sauce, and garnish with reserved orange segments, zest, and tarragon.
SAUTEED WHITE ASPARAGUS AND ENDIVE IN ORANGE SAUCE
Succulent white asparagus and bitter endive are braised in fresh orange juice, then topped with a sauce made of the thickened juice mixed with white wine and Grand Marnier.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- Using a citrus zester, remove orange zest in very thin strips from half of the orange, and set aside. Using a sharp knife, remove and discard peel and pith from orange; cut orange crosswise into 1/4-inch-thick rounds; cut rounds into quarters, and set aside.
- Snap off and discard tough ends of asparagus. Using a vegetable peeler, remove outer layer of asparagus. Melt 1 tablespoon butter in a large saute pan over medium-high heat. Add asparagus and endive; saute until endive is golden brown, about 4 minutes.
- Add 5 tablespoons orange juice and 3/4 teaspoon salt; braise, covered, until just tender, about 8 minutes. Transfer asparagus and endive to plates; set aside in a warm place.
- Add wine, remaining 5 tablespoons orange juice, and Grand Marnier to pan. Swirl liquid, deglazing pan. Remove from heat; swirl in remaining tablespoon butter. Drizzle sauce over asparagus and endive; garnish with reserved orange pieces and zest. Serve immediately.
STEAMED ASPARAGUS WITH ORANGE BUTTER SAUCE
Make and share this Steamed Asparagus With Orange Butter Sauce recipe from Food.com.
Provided by januarybride
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Rinse asparagus well, trim bottoms an stand upright in a steamer with water to cover 1/2 inch of the stalks.
- Steam until crisp-tender, about 8-10 minutes.
- Drain and keep warm.
- In the meanwhile, melt 1T of butter in a wide frying pan over medium heat. Add shallots/onion and cook, stirring until soft.
- Add mustard and juice. Bring to a boil over high heat and reduce to 1/3 cup.
- Remove sauce from heat and stir in remaining.
- Place asparagus on a serving platter and top with the sauce.
ASPARAGUS WITH OLIVE AND ORANGE BUTTER
Categories Olive Side Quick & Easy Orange Asparagus Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Cut asparagus into 2-inch-long pieces and cook in a wide 4-quart pot of boiling salted water , uncovered, until just crisp-tender, 4 to 5 minutes. Drain in a colander.
- Melt butter in a 12-inch heavy skillet over moderately high heat, then whisk in juice and olive paste (to taste) until blended. Add asparagus and salt and pepper to taste, tossing to coat.
AUSTRIAN WHITE ASPARAGUS WITH BROWN BUTTER SAUCE
Steps:
- Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends.
- In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook.
- Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm.
WHITE ASPARAGUS
White asparagus with a shrimp mouseline. Asparagus are divided into classes depending on the thickness and beauty. In terms of thickness, the AA-size (20-28 mm) considered optimal, but also the A (16-20 mm), B (12-16 mm) and AAA (> 28 mm) sizes, if the asparagus more beautiful is the highest grade counted. To be superior in quality to be applied, an asparagus straight, long enough, have no discoloration to the head, not an open cup, not hollow, contain no damage, no rust (brown spots) and having a good regular appearance have.Dutch white asparagus bear a label since 2006. This blue label, with Dutch flag ensures that the shoots of Dutch origin, and is, thus far, only the higher (AA-) ranges used. Compared to other vegetables asparagus very expensive, the price is highly dependent on the weather. This is because the crop is very labor-intensive: each stem should be separately identified on the ground and then underground by hand to the right length to be cut.
Provided by zarameid
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel (eplucher) the shrimps, keep the shells separately, set the shrimps cold until the last minute.
- Cook the shells in cream on low heat, don't let boil the cream too thick.
- Peel (peler) the asparagus on a cutting board, then they have more support and they are less easily broken, remove the last 4 to 5 cm from the end of the asparagus ( the woodlike end), place the asparagus in a bowl with lightly salted cold water.
- Put the butter on the side of the stove and let it slowly melt = clarified butter. (Beurre clarifiè).
- Put the egg yolks in a Sauteuse, add a little cold water and stir well with a whisk.
- Put the asparagus on the stove and bring to boil (bouillir), on the boiling point you take the asparagus from the heat and allow them 20 minutes poaching in their juice (blanchir).
- Beat the egg yolks to a creamy mass (cheerfully), until a nice bonding, however, keep the temperature in the eye, too hot, the eggs are baking, when the masses will rise above 85 ° is looking out to avoid this.
- Where the bottom of the pan is visible, and the sauce separately, then it is only the time you radiating the melted butter to add, please note the butter is not hot, otherwise the sauce will curdle also , mix the butter is so good that she is a pretty homogeneous with foamy mass.
- Pass the shell cream through a fine sieve (passer au CHINOIS) and collect the cream, boil the cream for a bit to the right thickness (réduire), take away from the heat and spoon the cream in the mousseline sauce.
- Cut the brioche bread into slices of just over an inch, remove the crusts from the bread and then cut into strips just over an inch; fry the sticks until golden brown on all sides in a dry anti-stick pan.
- Finish:.
- Remove the asparagus from the poaching juice and let them drain (egoutter) on a clean towel.
- Arrange them nicely on a plate and cover (Napper) them with shrimp mousseline, let the heads of the asparagus free, sprinkle the sauce with peeled shrimps, garnish with chives and brioche bread croutons.
WHITE ASPARAGUS WITH MUSHROOMS IN BROWN BUTTER
White asparagus is not actually a special variety of asparagus. It is grown in the ground covered with sand or soil so it does not receive the sunlight needed to develop the chlorophyll that gives green asparagus its color. White asparagus tend be milder and more tender then green asparagus. I found that adding both sugar and salt to the water and boiling it for about 5-6 minutes was perfect. The brown butter is an excellent accompaniment to the white asparagus. Hope you like it!
Provided by NcMysteryShopper
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel.
- Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add the asparagus and continue to cook until warmed through. Add lemon juice, chopped parsley and whole parsley leaves. Season with salt and pepper.
Nutrition Facts : Calories 121, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 8.4, Carbohydrate 8.6, Fiber 2.7, Sugar 3.1, Protein 4.5
ORANGE ASPARAGUS
Make and share this Orange Asparagus recipe from Food.com.
Provided by hollyfrolly
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim stems off asparagus.
- Steam asparagus to tender-crisp (about 5 minutes) -I use a steaming basket in a pan with the lid on.
- Drain water and place asparagus back in pan.
- Place butter, orange juice and zest in pan with asparagus.
- Allow butter to melt and coat asparagus with butter mixture.
- Add salt and pepper to taste.
Nutrition Facts : Calories 53.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 42.2, Carbohydrate 5.3, Fiber 2.4, Sugar 1.9, Protein 2.9
ASPARAGUS WITH GINGER-ORANGE BUTTER
I found this on the internet years ago. It's easy and the butter is made ahead and frozen. The butter is also good on all kinds of veggies. From Al Rice, North Pole Alaska. The cook time is the freezing time.
Provided by lazyme
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Grate 2 teaspoons orange zest; place in small bowl.
- Squeeze juice.
- To orange zest, add butter, 1 tablespoon orange juice, cilantro, ginger and 1/4 teaspoon each salt and pepper.
- With portable mixer, beat to blend.
- Place on plastic wrap; roll up to form a 3-inch log, twisting ends.
- Freeze 30 minutes, or refrigerate overnight.
- After butter mixture has set, cook asparagus: peel bottom third of asparagus spears with vegetable peeler.
- In large, deep skillet, combine 2 cups water, remaining orange juice, 1 /2 teaspoon salt and the asparagus; heat to boiling.
- Reduce heat; simmer, partially covered, 4 minutes or until tender.
- Drain; place on platter.
- Remove butter from freezer; unwrap.
- Slice into 1/4-inch rounds; place on hot asparagus.
- Per serving: 120 calories, 5 g protein, 6 g carbohydrate, 10 g 6t, 26 mg.
- cholesterol, 271 mg sodium.
Nutrition Facts : Calories 130.1, Fat 10, SaturatedFat 6.2, Cholesterol 25.4, Sodium 313.5, Carbohydrate 9.3, Fiber 3.6, Sugar 4, Protein 4
BRAISED WHITE ASPARAGUS WITH BLOOD-ORANGE SAUCE
Provided by Geoffrey Zakarian
Categories weekday, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 12 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 1478 milligrams, Sugar 31 grams, TransFat 1 gram
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