Asparagus With Orange Butter Recipes

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ROASTED ASPARAGUS WITH ORANGE GLAZE



Roasted Asparagus with Orange Glaze image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
Roasted Chicken with Orange Glaze, optional, recipe follows
1 pound asparagus, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground pepper
Freshly grated orange zest, for garnish
1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
4 boneless skin-on chicken breasts
2 tablespoons canola oil
Kosher salt and freshly ground black pepper

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.

WHITE ASPARAGUS WITH ORANGE BUTTER



White Asparagus with Orange Butter image

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

7 large oranges
2 pounds white asparagus, trimmed and peeled
Salt and freshly ground black pepper
2 tablespoons white-wine vinegar
4 tablespoons cold unsalted butter, cut into small pieces
Leaves from 4 stems fresh tarragon

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.

ASPARAGUS WITH ORANGE SAUCE



Asparagus with Orange Sauce image

Special enough for company, this dish suggested by field editor Cathee Bethel of Lebanon, Oregon has the inspiring taste of spring. "The light, creamy orange sauce makes asparagus a treat for the whole family," she says.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 7

2 pounds fresh asparagus, trimmed
1/4 cup plain nonfat yogurt
2 tablespoons light mayonnaise
2 tablespoons orange juice
1 teaspoon grated orange zest
Dash cayenne pepper
Orange slices and additional orange zest, optional

Steps:

  • Place asparagus and a small amount of water in a skillet; bring to a boil. Cook for 6-8 minutes or until crisp-tender. Meanwhile, combine the yogurt, mayonnaise, orange juice, zest and cayenne. Drain asparagus; top with orange sauce. Garnish with orange slices and zest if desired.

Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 45mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

ORANGE SAUCE ASPARAGUS



Orange Sauce Asparagus image

"Pretty enough for company, this asparagus dish has a delightful citrus flavor," says field editor Lucy Meyring of Walden, Colorado.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 pounds fresh asparagus, trimmed
1 garlic clove, quartered
3 tablespoons butter
1/4 cup orange juice
2 tablespoons grated orange zest
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium navel orange, peeled and sectioned

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.

Nutrition Facts : Calories 82 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 163mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

ASPARAGUS WITH OLIVE AND ORANGE BUTTER



Asparagus with Olive and Orange Butter image

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

2 lb asparagus, ends snapped off and discarded
2 tablespoons unsalted butter
2 tablespoons fresh orange juice
2 to 3 teaspoons black olive paste

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.

ASPARAGUS WITH ORANGE SAUCE



Asparagus with Orange Sauce image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 oranges
1 pink shallot, minced
3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
3 to 4 tablespoons olive oil
Salt and freshly ground black pepper
20 spears green asparagus, trimmed
Parmesan cheese, for shaving

Steps:

  • First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.
  • Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.

ROASTED BRUSSELS SPROUTS WITH ORANGE-BUTTER SAUCE



Roasted Brussels Sprouts with Orange-Butter Sauce image

Tangy orange-butter sauce gives Brussels sprouts a wake-up call in this recipe from "Fast, Fresh & Green," by Susie Middleton.Also try:Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Turnips and Pears with Rosemary-Honey Drizzle

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

2 pounds small Brussels sprouts, trimmed and halved lengthwise
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon balsamic vinegar
2 tablespoons pure maple syrup
2 tablespoons freshly squeezed orange juice
1 teaspoon finely grated orange zest
4 tablespoons cold unsalted butter, cut into 16 pieces

Steps:

  • Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
  • In a large bowl, toss Brussels sprouts with olive oil and salt; arrange in an even layer on prepared baking sheet, cut side down.
  • Transfer to oven and roast until brown and tender, 15 to 18 minutes, rotating baking sheets halfway through baking; transfer to a large bowl.
  • In a small saucepan, mix together vinegar, maple syrup, orange juice, and orange zest; heat over medium heat until heated through but not simmering. Remove from heat and whisk in cold butter, a few pieces at a time, until smooth and creamy. Pour vinegar mixture over Brussels sprouts and gently stir until liquid is absorbed and mixture is well combined; serve immediately.

STEAMED ASPARAGUS WITH ORANGE BUTTER SAUCE



Steamed Asparagus With Orange Butter Sauce image

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

2 lbs fresh asparagus
1/2 cup butter (may sub margarine)
1/3 cup minced shallot (may sub white part of green onions)
1 1/4 teaspoons Dijon mustard
1 1/3 cups orange juice

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.

BUTTER-BRAISED ASPARAGUS



Butter-Braised Asparagus image

For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.

Provided by David Tanis

Categories     easy, quick, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds large or medium asparagus
6 tablespoons butter
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon snipped chives
1 tablespoon roughly chopped parsley or chervil
1 teaspoon chopped tarragon, plus more for garnish
1 tablespoon chopped dill, plus more for garnish (optional)

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.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 467 milligrams, Sugar 3 grams, TransFat 1 gram

ORANGE ASPARAGUS



Orange Asparagus image

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

1 bunch asparagus
1 tablespoon butter
1 orange, zest of, i love to use blood orange (to liking)
1 tablespoon fresh squeezed orange juice
salt and pepper

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



Asparagus with Ginger-Orange Butter image

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.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 25m

Number Of Ingredients 7

1 navel orange
5 Tbsp unsalted butter, softened
2 tsp fresh cilantro or parsley, minced
1 tsp fresh ginger, minced
3/4 tsp salt, divided
1/4 tsp pepper
2 lb asparagus, trimmed

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.

ASPARAGUS WITH ORANGE VINAIGRETTE



Asparagus With Orange Vinaigrette image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 5

1 pound asparagus
1 teaspoon grated orange rind
1 teaspoon olive oil
1 teaspoon sweet hot mustard
1 tablespoon orange juice

Steps:

  • Wash asparagus, then trim by breaking at the point where the tough woody part of the stem meets the tender part. Steam over hot water for about 7 minutes, depending on thickness of spears; then, drain.
  • Whisk the orange rind with oil, mustard and orange juice, and spoon over the asparagus, turning them to coat.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 5 grams, TransFat 0 grams

ORANGE-GLAZED ASPARAGUS



Orange-Glazed Asparagus image

Asparagus cooked in a skillet and topped with a fragrant glaze. Great with Cornish hens.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Asparagus

Yield 8

Number Of Ingredients 5

3 bunches medium-thick asparagus, tough ends snapped off
½ teaspoon salt
2 tablespoons extra-virgin olive oil
½ cup orange juice
2 tablespoons Zest of a large orange

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.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.6 g, Fat 3.6 g, Fiber 3.7 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 148.9 mg, Sugar 4.4 g

SAUTEED GARLIC ASPARAGUS



Sauteed Garlic Asparagus image

A simple but tasty twist to regular old Asparagus.

Provided by Ryan Morgan

Categories     Side Dish     Vegetables     Asparagus

Time 30m

Yield 4

Number Of Ingredients 3

3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped

Steps:

  • Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 5.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 64 mg, Sugar 2.1 g

ASPARAGUS WITH ORANGE DRESSING AND TOASTED HAZELNUTS



Asparagus with Orange Dressing and Toasted Hazelnuts image

Categories     Nut     Vegetable     Side     Spring     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

2 tablespoons finely chopped hazelnuts
1 1/2 lb asparagus
1/4 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
2 tablespoons olive oil

Steps:

  • Preheat oven to 375°F.
  • Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander. Whisk together remaining ingredients except nuts with salt and pepper to taste.
  • Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts.

ORANGE-GLAZED ASPARAGUS



Orange-Glazed Asparagus image

At her home in Deerwood, Minnesota, Gloria Bisek perks up fresh asparagus from her garden with a tangy orange glaze. "It's an easy dish for entertaining," she says.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 5

3 pounds fresh asparagus, trimmed
1/2 cup orange juice
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon grated orange zest

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving dish., Add the remaining ingredients to the pan; bring to a boil. Cook, uncovered, over medium-high heat until juices are slightly thickened. Drizzle over asparagus.

Nutrition Facts :

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

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

SOLE-WRAPPED ASPARAGUS WITH TANGERINE BEURRE BLANC



Sole-Wrapped Asparagus with Tangerine Beurre Blanc image

Categories     Citrus     Fish     Vegetable     Bake     Passover     Low/No Sugar     Asparagus     Spring     Tangerine     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 14

For fish
1 1/2 tablespoons unsalted butter, melted
2 tablespoons chopped shallot
4 (2- by 1-inch) strips fresh tangerine zest
1 lb medium asparagus
4 (5- to 6-oz) skinless gray sole or flounder fillets
1/2 cup water
For beurre blanc
1/2 cup fresh tangerine juice
1 tablespoon finely chopped shallot
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
1/4 teaspoon salt
cayenne
1/2 teaspoon fresh lemon juice

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.

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From diethood.com


STEAMED ASPARAGUS WITH CITRUS BUTTER | THRIFTY FOODS RECIPES
Web Method Put water in the lower part of your steamer and bring to a boil. Combine the first 7 ingredients in a small bowl. Set the asparagus in your steamer, cover and cook until just …
From thriftyfoods.com


BEST ASPARAGUS WITH ORANGE SAUCE RECIPES | FOOD NETWORK CANADA
Web Jun 7, 2010 Directions. First, make the dressing: Zest one orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. …
From foodnetwork.ca


GRILLED ASPARAGUS WITH ORANGE-THYME BUTTER | AMERICA'S TEST …
Web Grilled Asparagus with Orange-Thyme Butter SERVES 4 to 6 WHY THIS RECIPE WORKS The first step in our grilled asparagus recipe was determining the spear size …
From americastestkitchen.com


ASPARAGUS WITH ORANGE BUTTER - EMERIL’S
Web Juice and zest of 2 oranges; 1/4 cup white wine; 1 tablespoon minced shallots; 2 tablespoons heavy cream; 1 stick cold butter, cubed; Salt and pepper; 2 pounds …
From emerils.com


GRILLED ASPARAGUS WITH ORANGE-THYME BUTTER | COOK'S ILLUSTRATED …
Web The first step in our grilled asparagus recipe was determining the spear size and grilling method. We opted for thicker asparagus spears and a simple medium-hot fire, which …
From americastestkitchen.com


ASPARAGUS WITH ORANGE HOLLANDAISE SAUCE | WILLIAMS SONOMA
Web Dec 29, 2022 1 orange Directions: To make the sauce, place the egg yolks and 2 Tbs. of the orange juice in a heatproof bowl or the top pan of a double boiler. Set the bowl or …
From williams-sonoma.com


GRILLED ASPARAGUS WITH ORANGE BUTTER | RECIPES | WW USA - WEIGHT …
Web In a small bowl, combine butter, juice, salt and pepper; set aside. Off heat, coat asparagus with cooking spray; set over direct heat. Grill, covered, turning once, until marked and …
From weightwatchers.com


ROASTED ASPARAGUS WITH BALSAMIC BROWNED BUTTER RECIPE
Web Ingredients 40 thick asparagus spears, trimmed (about 2 pounds) Cooking spray ¼ teaspoon kosher salt ⅛ teaspoon black pepper 2 tablespoons butter 2 teaspoons lower-sodium soy sauce 1 teaspoon balsamic vinegar Directions Chef's Notes Finish the asparagus just before serving dinner.
From myrecipes.com


THE BEST ASPARAGUS RECIPES | MARTHA STEWART
Web Apr 20, 2020 Egg Noodles with Asparagus and Grated Egg Yolks Credit: Ryan Liebe View Recipe With creamy mascarpone, salty pecorino, hard-cooked yolk, crisp-tender asparagus, and lots of lemon zest, this springtime pasta is over the top in all the right ways. Roasted Asparagus with Capers and Lemon View Recipe
From marthastewart.com


46 ASPARAGUS RECIPES FOR SPRING | GOURMET TRAVELLER
Web Spring's asparagus harvest is here for a good time, not a long time. Toss asparagus through spring-ready salads, grill them as a tasty side to steaks or salmon chops, or make asparagus the star of its own show - simply grill or boil them until tender, and serve with shallot butter, hollandaise or tonnato. The choice is yours, but choose quickly.
From gourmettraveller.com.au


23 RECIPES TO USE UP A BUNCH OF ASPARAGUS - SIMPLY RECIPES
Web Mar 7, 2022 Creamy Chicken and Asparagus Pasta. Elise Bauer. A satisfying midweek meal. Cook the asparagus directly in the pasta water to streamline prep. Use penne to …
From simplyrecipes.com


SAUTEED ASPARAGUS (BEST RECIPE WITH GARLIC BUTTER!) - RASA MALAYSIA
Web May 23, 2022 Asparagus Butter Garlic Salt and pepper Cooking asparagus takes only 8 minutes from start to finish. How Do You Saute Asparagus? First, heat up a skillet and …
From rasamalaysia.com


ROASTED ASPARAGUS WITH LEMON, BUTTER, AND PARMESAN (VIDEO)
Web Jun 25, 2021 Thinly slice 4 tbsp of butter and line the center of the asparagus with butter. Bake at 400°F for 10 minutes or until asparagus is tender. Remove asparagus from the …
From natashaskitchen.com


ASPARAGUS WITH ORANGE BUTTER | EMERILS.COM
Web In a small saucepan combine orange juice, wine and shallots and bring to a boil over medium heat. When liquids have reduced by half, add cream. Bring to a boil and reduce …
From emerils.com


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