Orange Sauce Asparagus Recipes

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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

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 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.

ASPARAGUS WITH ORANGE-CREAM SAUCE AND CASHEWS



Asparagus with Orange-Cream Sauce and Cashews image

This is a delicious and unexpected take on asparagus, handed down to me by my Aunt, Anne. Creamy and flavorful, it's sure to be a hit at your next dinner!

Provided by allison125

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 25m

Yield 8

Number Of Ingredients 9

2 ½ pounds fresh asparagus
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups heavy cream
salt to taste
ground white pepper to taste
1 large orange - peeled, sectioned, and cut into large pieces
½ cup chopped cashews
finely grated orange zest for garnish

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.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 14.9 g, Cholesterol 96.8 mg, Fat 32.1 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 18.2 g, Sodium 281.6 mg, Sugar 4.3 g

ASPARAGUS WITH LOW FAT ORANGE SAUCE



Asparagus With Low Fat Orange Sauce image

The dreamsicle-colored sauce is a nice accent on steamed asparagus and adds very few calories. This won rave reviews when I served it for Easter dinner. I have included my make-shift instructions for steaming asparagus in a large frying pan. The sauce came from Taste of Home in April/May 1999. Preparation time does not include refrigerator chilling time.

Provided by KateL

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup plain nonfat yogurt
2 tablespoons light mayonnaise
2 tablespoons orange juice
1 teaspoon orange peel (grated)
1 dash cayenne pepper
1/2 lb asparagus (soaked clean)
4 slices oranges, halved into half moons (for garnish)

Steps:

  • Combine yogurt, mayonnaise, orange juice, orange peel, and cayenne. Let chill for 2 hours in refrigerator.
  • Soak asparagus in water for 10 minutes. Break off woody ends (ends can be used to make a vegetable stock). Purists scrape off the bud triangles on the stalk (I am not a purist.).
  • Set a round wire cooling rack (for cake pans or cookies) in a large frying pan. Pour water up to 1/4-inch below the cooling rack. Place asparagus on top of cooling rack. If necessary, form a second layer at a 90-degree angle to the first layer. Cover.
  • Heat frying pan on medium-high heat to steam asparagus for 7 minutes.
  • Place steamed asparagus spears on plates and top with a dollop of orange sauce. Garnish each serving with 2 half moons of orange slices.

Nutrition Facts : Calories 50, Fat 2.6, SaturatedFat 0.4, Cholesterol 2.9, Sodium 79.6, Carbohydrate 5.1, Fiber 1.2, Sugar 2.9, Protein 2.4

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

ASPARAGUS IN ORANGE SAUCE



Asparagus in Orange Sauce image

Say good by to winter with the arrival of fresh asparagus brought to your table! When not in season, green beans may be substituted for the asparagus, or orange juice concentrate may be substituted for the fresh.

Provided by Bev I Am

Categories     Vegetable

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs pencil thin asparagus, tough end removed
1/2 cup fresh orange juice
1/2 cup dry white wine
1/2 cup vegetable broth
1/2 tablespoon extra virgin olive oil
salt
fresh ground pepper

Steps:

  • Bring a large pot of salted water to a boil; add the asparagus and cook until just tender, 3-4 minutes, depending on the thickness.
  • Drain into a colander and immediately refresh under cold running water; drain and return to pot.
  • Meanwhile, in a small saucepan, bring the orange juice, wine, and the broth to a boil over meium heat.
  • Reduce until 1/4 cup remains.
  • Whisk in the oil.
  • Pour over the asparagus, tossing well to coat; season with the salt and freshly ground pepper.
  • Heat over low heat until the asparagus are hot.
  • Serve warm.

STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE



Stir-Fried Asparagus and Basil with Spicy Orange Sauce image

Provided by Food Network

Categories     side-dish

Yield Serves 4 as a side dish

Number Of Ingredients 8

1/3 cup orange juice
1 1/2 tablespoons soy sauce
1/2 teaspoon hot red pepper flakes, or more to taste
1 1/2 pounds asparagus
4 teaspoons roasted peanut oil
2 medium garlic cloves, minced
1 tablespoon minced fresh gingerroot
1/2 cup packed fresh basil leaves

Steps:

  • Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
  • Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
  • Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
  • Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.

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

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.

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2013-04-18  · Set the sauce aside and keep it warm. Snap off the tough ends of the asparagus. Cook the asparagus, covered, in a small amount of boiling water …
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ASPARAGUS WITH ORANGE SAUCE | FOOD TO LOVE
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GRILLED ASPARAGUS WITH ORANGE DIPPING SAUCE RECIPE | REAL ...
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ASPARAGUS WITH ORANGE SAUCE : RECIPES : COOKING CHANNEL ...
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ASPARAGUS WITH ORANGE SAUCE RECIPE: HOW TO MAKE IT | TASTE ...
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.
From stage.tasteofhome.com
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ORANGE SAUCE ASPARAGUS RECIPE: HOW TO MAKE IT | TASTE OF HOME
"Pretty enough for company, this asparagus dish has a delightful citrus flavor," says field editor Lucy Meyring of Walden, Colorado.
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ASPARAGUS WITH ORANGE BUTTER | EMERILS.COM
Tie asparagus loosely together in two or three bunches with two pieces of butchers' twine each. Add asparagus bundles to pot, stem ends down, and boil until you can squeeze a piece between your fingers and it is tender but not soft, 8 to 10 minutes. Drain, remove strings and place on a serving platter. Drizzle orange sauce over and sprinkle with orange zest.
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