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Asparagus spears with orange sauce


Preparation : 5 min Resting : -
Cooking : 20 min Equipment :
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Serves 4 :
24 green asparagus spears
3 egg yolks
1 orange
100 g butter
Salt & pepper
1Rinse the asparagus spears and cut off the tough ends of the stalks. Pour a litre of water into the water tank. Arrange the asparagus in one of the steamer baskets, put the lid on and cook for 20-25 min. Blanch the spears under cold running water, drain and put in the refrigerator as soon as they are cold.
2To make the sauce, squeeze the orange after grating the zest. Combine the egg yolks with 40ml orange juice and 1 tsp zest. Heat the mixture gently in a bain-marie. Whisking continuously, add the butter one piece at a time and season with salt and pepper.
3Divide the asparagus spears between four plates, coat with the orange sauce and serve immediately.

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