White Asparagus With Orange Butter Food

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.

BROILED LAMB CHOPS WITH A MINT-ORANGE LIQUEUR SAUCE AND WHITE ASPARAGUS

Steps:

• For the sauce: In saute pan add the orange liqueur. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the stove top over medium-high heat and gently swirl to reduce the flames. Add the mint and beef stock and reduce by half. Finish the sauce with the butter and season with salt and pepper. Hold warm. For the lamb: Preheat the oven to broil.
• Sprinkle the lamb with salt, pepper and rosemary. Broil the lamb 2 minutes per side for medium-rare. Remove and let rest 5 minutes under foil .
• While the lamb is resting, start the asparagus: Heat a saute pan over medium-high heat. Add the butter, olive oil and asparagus and saute until the asparagus is al dente, about 7 minutes. Season with salt and pepper.
• To serve, place 2 to 3 lamb chops per plate, drizzle with the sauce and garnish with the asparagus.

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.

COLD WHITE ASPARAGUS AND YUZU SOUP WITH CRAB SALAD AND BAY LEAF SALT

Steps:

• At least 1 day before serving, make stock: Melt butter in a pot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, 5 minutes; reduce heat as needed to prevent browning. Add 1 1/2 quarts (6 cups) water and simmer, uncovered, 30 minutes. Turn off heat and let cool, then refrigerate, covered, overnight. Then strain, discarding vegetables and spices.
• To make soup, heat olive oil in a pot over medium-high heat. Add asparagus and leek and cook 10 minutes, covered, stirring often and reducing heat as needed to prevent browning. Add garlic stock and lemon grass, bring to a simmer, and cook 30 minutes.
• Remove lemon grass, add milk and vanilla scrapings, and blend in a blender or with an immersion blender for two minutes at high speed. Add yuzu juice and salt and pepper to taste. Strain and refrigerate until very cold. Taste before serving; adjust seasonings if needed.
• To serve, divide crab salad among six chilled bowls. At the table, pour cold asparagus soup around salad. Sprinkle with bay leaf salt.

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.

ASPARAGUS WITH CREAM SAUCE

Steps:

• Snap asparagus of the woody ends.
• In a large skillet, melt 2 Tbs. of the butter over medium heat. Add asparagus and saute until crisp tender. Set pan with asparagus aside.
• In a small skillet, saute the onion in the remaining butter, until onion is soft and translucent. Stir in the flour, garlic powder, and salt until blended.
• Gradually stir in broth.
• Add the parsley, and dill.
• Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream.
• Quickly warm asparagus then transfer to serving platter.
• Top with dill cream sauce.

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.

WHITE ASPARAGUS WITH MUSHROOMS IN BROWN BUTTER

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.

ROASTED WHITE ASPARAGUS WITH HERBES DE PROVENCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim 1 1/2 inches off the bottom of each asparagus stalk. Lay flat on a cutting board and peel off outer layer.
• Transfer to a casserole dish and brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.
• Roast in the preheated oven until lightly browned, about 20 minutes.

WHITE ASPARAGUS SALAD WITH STRAWBERRIES

Steps:

• Fill a pot with water; add 1/2 teaspoon each salt and sugar. Bring to a boil. Add white asparagus, reduce heat to low, and simmer until soft and cooked through, 10 to 15 minutes. Drain and let cool.
• Combine orange juice, yogurt, mayonnaise, and creme fraiche in a large bowl. Season with remaining salt, sugar, and pepper. Add cooled asparagus and strawberries and mix well.
• Arrange lettuce leaves on plates and distribute asparagus salad on top. Sprinkle with chives.

FISH FILLETS IN PARCHMENT WITH ASPARAGUS AND ORANGE

Steps:

• Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.
• Bake fish packets 17 minutes. Slide packets onto plates and serve.

ASPARAGUS WITH SCALLOPS, BROWNED BUTTER AND PROSCIUTTO

Steps:

• Cook the asparagus in a large saucepan of boiling salted water until tender, about 8 minutes.
• Using tongs, transfer the asparagus to a colander and leave the pan of water simmering on the stove.
• Melt 1 tablespoons butter in a large skillet.
• Add the proscuitto to the butter and cook over low heat until crisp, about 4 minutes.
• Transfer proscuitto to a plate.
• Melt 2 tablespoons butter in the skillet and add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side.
• Transfer the scallops to a plate.
• Add the lemon zest to the skillet and cook over moderate heat until browned, about 1 minute.
• Add the lemon juice and simmer for 10 seconds.
• Add the broth and simmer, scraping the bottom of the pan until reduced to a rich glaze, about 3 minutes.
• Swirl in the remaining 1/2 tablespoons butter and return the scallops to the pan, along with any juices and cook on low heat until heated through.
• Return the asparagus to the simmering water to heat through.
• Season the sauce with salt and pepper.
• Using tongs, transfer the asparagus to a large platter and spoon the scallops and sauce over it.
• Top with proscuitto and serve.