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Recipe Name: Asparagus With Orange Butter Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

Juice and zest of 2 oranges
1/4 Cup(s) White wine
1 Tablespoon(s) Minced shallots
2 Tablespoon(s) Heavy cream
1 Stick Cold butter, cubed
Salt, to taste
Freshly-ground black pepper
to taste
2 Pound(s) Asparagus
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 heat to very low. Add butter, a few
small pieces at a time, whisking constantly. Add more butter just as
last pieces melt, and continue whisking until all butter is added.
Season to taste with salt and pepper. Set aside in a warm but not hot
place. Meanwhile, bring a deep saucepan of salted water to a boil. If
asparagus are tough, peel stems before cooking. For a pretty
presentation, line up tips and chop stems to same length. 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. This recipe yields 4 servings. Recipe Source: ESSENCE OF
EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-2151
broadcast 08-14-1996) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe
Comiskey - 10-17-1996 Recipe by: Emeril Lagasse
Posted to MC-Recipe Digest by (Ward, Dianne) on Feb
23, 1998

Nutrition (calculated from recipe ingredients)
Calories: 74
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: 10.3mg
Sodium: 720.7mg
Potassium: 417.2mg
Carbohydrates: 6.7g
Fiber: 2.4g
Sugar: <1g
Protein: 4.3g

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