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🍽️ Asparagus Strips with Orange Sauce

177 kcal · 30 min · 4 servings

Ingredients

• 800 g asparagus
• 1 orange
• 0.5 bunch lemon thyme
• 1 shallot
• 0.5 red chili pepper (seeded)
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• sugar
• 40 ml Noilly Prat
• 100 ml vegetable broth
• 1 tbsp ice-cold butter (in cubes)

Instructions

1. 1. Peel the asparagus and cut off the woody ends.
2. 2. Use a vegetable peeler to slice the asparagus into long, thin strips.
3. 3. Cut away the white pith and membranes from the orange.
4. 4. Cut out the orange segments and catch the dripping juice in a bowl.
5. 5. Squeeze the remaining orange peel to extract the juice.
6. 6. Peel the shallot and dice it into small cubes.
7. 7. Slice the chili pepper into thin strips.
8. 8. Wash the thyme and dry the leaves.
9. 9. Pluck the thyme leaves from the stems.
10. 10. Heat olive oil in a large pan.
11. 11. Fry the asparagus strips, shallots, and chili strips over high heat.
12. 12. Season the mixture with salt, sugar, and pepper.
13. 13. Deglaze the vegetables with Noilly Prat (an aromatized wine).
14. 14. Pour in the collected orange juice.
15. 15. Bring the sauce to a boil.
16. 16. Stir in the vegetable broth.
17. 17. Add small pieces of butter.
18. 18. Fold in the thyme leaves.
19. 19. Let the sauce simmer until it becomes creamy.
20. 20. Ensure the asparagus remains slightly crunchy.
21. 21. Add the orange segments shortly before the end of the cooking time.
22. 22. Plate the vegetables attractively on four plates.

Nutrition per serving

• kcal: 177
• Protein: 5 g · Fett/Fat: 11 g · Carbs: 12 g