Asparagus With Orange Butter Food

ASPARAGUS WITH ORANGE-GINGER BUTTER

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain; transfer to a serving platter and keep warm., In a small bowl, beat the butter, marmalade, ginger, vinegar and orange zest until blended. Spoon over asparagus.

STEAMED ASPARAGUS WITH ORANGE BUTTER SAUCE

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.

ROASTED ASPARAGUS WITH ORANGE GLAZE

Steps:

• For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
• For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
• Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
• Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
• For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
• Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

ASPARAGUS WITH ORANGE MUSTARD SAUCE AND SAUCE MOUSSELINE

Steps:

• In a large pot, bring salted water to a boil. Cook asparagus until al dente (about 5 minutes, for regular asparagus and 3 minutes for pencil asparagus, from the time the water returns to a boil).
• Remove asparagus from the pot and refresh in ice water to stop the cooking process. Chill until needed.
• Serve with both cold Orange Mustard Sauce and hot Sauce Mousseline.
• In a medium saucepan, over medium heat, reduce the orange juice until only 1/2 cup remains. Transfer to a bowl and let cool, over a bowl of ice. Stir in mustard, salt, and pepper.
• Add whipped cream and stir until well blended. Keep refrigerated until ready to use.
• Yield: 1 1/2 cups
• In a heat resistant mixing bowl, combine the egg yolks, water, lemon juice, pepper, and salt. Whip over hot, not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the mixture begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Correct seasoning, to taste. Fold in the whipped cream and keep warm until needed.
• Yield: 1 1/2 cups
• Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981

ORANGE ASPARAGUS

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.

ASPARAGUS WITH OLIVE AND ORANGE BUTTER

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.

ORANGE SAUCE ASPARAGUS

Steps:

• Place asparagus and a small amount of water in a large skillet; bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender. , Meanwhile, in another skillet, saute garlic in butter for 1 minute; discard garlic. Stir in the orange juice, zest, salt and pepper; heat through., Drain asparagus and place in a serving dish. Drizzle with orange sauce; garnish with orange segments.

BUTTER-BRAISED ASPARAGUS

Steps:

• Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
• Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
• Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.

ORANGE-GLAZED ASPARAGUS

Steps:

• Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
• About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
• Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.

ASPARAGUS WITH ORANGE-CREAM SAUCE AND CASHEWS

Steps:

• Place asparagus in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 2 to 4 minutes. Drain, and set aside.
• Melt butter in a small saucepan over low heat. Stir in flour and cook for about 2 minutes, stirring constantly. Gradually whisk in cream and cook for about 5 minutes, stirring constantly, or until lightly thickened. Season to taste with salt and white pepper. Remove from heat, and stir in orange pieces.
• Arrange asparagus on a serving platter, and season lightly with salt. Pour cream sauce over asparagus, and sprinkle with chopped cashews and orange zest. Serve immediately.

ASPARAGUS WITH MALTAISE SAUCE

Steps:

• 1. While the asparagus is steaming, make the sauce. In a medium saucepan, combine egg yolks and whisk vigorously until they get thick, about 1 minute. While whisking, add lemon and orange juice with the zest.
• 2. Move saucepan over medium heat and keep moving it off the heat, whisking constantly. The trick here is to not shock the yolks and gradually heat them up.
• 3. When the sauce gets thick, move the saucepan away from the heat and start adding the melted butter by pouring a few drops at first (don't shock the yolks), whisking continuously. Gradually add more until the sauce is nice and smooth (never stop whisking).
• 4. Spoon over steamed asparagus, if not needed yet, move to the back burner, keeping warm on very low temperature. Makes 1 ¼ cups
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=FCnZbf7q4jA

WHITE ASPARAGUS WITH ORANGE BUTTER

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.

BRAISED WHITE ASPARAGUS WITH BLOOD-ORANGE SAUCE

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.

SOLE-WRAPPED ASPARAGUS WITH TANGERINE BEURRE BLANC

Steps:

• Prepare fish:
• Put oven rack in middle position and preheat oven to 450°F.
• Brush a 13- by 9-inch roasting pan with some of melted butter, then sprinkle shallot and zest in pan.
• Trim asparagus to about 7 inches long, then peel spears starting from 2 inches below tip of each.
• Arrange fish fillets, skinned sides up, on a work surface and season with salt and pepper. Lay 5 or 6 asparagus perpendicularly across 1 fillet and wrap fish around them to make a bundle. Repeat with remaining fillets and asparagus. Transfer bundles, seam sides down, to roasting pan and brush fish with remaining melted butter. Season with salt and pepper, then add water to pan. Cover pan tightly with foil and bake until fish is just cooked through and asparagus is crisp-tender, about 20 minutes.
• Make beurre blanc while fish bakes:
• Boil tangerine juice with shallot in a 2-quart heavy saucepan over moderate heat until reduced to about 2 tablespoons, 4 to 5 minutes. Reduce heat to moderately low, then whisk in 1 tablespoon butter, whisking constantly. Add remaining butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture. Remove from heat and stir in salt, cayenne, and lemon juice.
• Transfer fish with a slotted spatula to a platter and reserve pan juices. Cover fish with foil. Discard zest, then pour pan juices into a 10-inch skillet and boil over moderately high heat until reduced to about 2 tablespoons, about 2 minutes. Gradually whisk into beurre blanc.
• Blot any liquid accumulated on platter with paper towels, then spoon sauce over fish.

ASPARAGUS WITH GINGER-ORANGE BUTTER

Steps:

• 1. Grate 2 teaspoons orange zest; place in small bowl.
• 2. Squeeze juice.
• 3. To orange zest, add butter, 1 tablespoon orange juice, cilantro, ginger and 1/4 teaspoon each salt and pepper.
• 4. With portable mixer, beat to blend.
• 5. Place on plastic wrap; roll up to form a 3-inch log, twisting ends.
• 6. Freeze 30 minutes, or refrigerate overnight.
• 7. After butter mixture has set, cook asparagus: peel bottom third of asparagus spears with vegetable peeler.
• 8. In large, deep skillet, combine 2 cups water, remaining orange juice, 1 /2 teaspoon salt and the asparagus; heat to boiling.
• 9. Reduce heat; simmer, partially covered, 4 minutes or until tender.
• 10. Drain; place on platter.
• 11. Remove butter from freezer; unwrap.
• 12. Slice into 1/4-inch rounds; place on hot asparagus.
• 13. Per serving: 120 calories, 5 g protein, 6 g carbohydrate, 10 g 6t, 26 mg, cholesterol, 271 mg sodium.