Braised White Asparagus With Blood Orange Sauce Recipes

ASPARAGUS WITH BLOOD ORANGE MAYONNAISE

Asparagus with Blood Orange Mayonnaise image

Make and share this Asparagus with Blood Orange Mayonnaise recipe from Food.com.

Provided by Zenster

Categories Vegetable

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 3

Ingredients

1 lb asparagus spear
1 moro orange or 1 blood orange
1/2 cup mayonnaise (Use home made, or Hellman's/Best Foods)

Steps:

Prepare the asparagus by removing the "wooden" part of the stalk.
Do this by gently bending the spear until it breaks of its own accord.
This will remove the less edible portion.
Cut the stalks to equal length for formal presentation.
Steam asparagus just past al dente, drain and plate.
Squeeze the juice from the Italian blood orange.
Slowly mix the juice into the mayonnaise to avoid lumping.
For extra color and flavor some of the minced zest may be scattered over the spears.
Plate the spears on an oblong platter with the tips all facing in one direction.
Run a swath of the seasoned mayonnaise down the center of the asparagus.
Sprinkle zest over the plate and serve.

BRAISED WHITE ASPARAGUS WITH BLOOD-ORANGE SAUCE

Braised White Asparagus With Blood-Orange Sauce image

Provided by Geoffrey Zakarian

Categories weekday, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 pound very thick white asparagus
1 cup lightly seasoned chicken stock, approximately
2 1/2 tablespoons salted butter
1 bay leaf
4 blood oranges
Sea salt
1 tablespoon extra virgin olive oil
Freshly ground black pepper

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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