← All recipes

🍽️ Tender white asparagus with fluffy couscous and sweet-sour orange cream

521 kcal · 30 min · 4 servings

Ingredients

• 1 kg asparagus
• salt
• sugar
• 2 untreated oranges
• 20 ml orange liqueur
• 2 tbsp butter
• pepper (from the mill)
• 500 ml vegetable broth
• 250 g couscous (instant)
• 50 g breadcrumbs
• 4 tbsp olive oil
• 1 tbsp freshly chopped mint
• 1 tbsp freshly chopped parsley
• lemon juice

Instructions

1. 1. Peel the white asparagus thoroughly.
2. 2. Fill a pot with water and bring it to a boil.
3. 3. Add one teaspoon of salt and one teaspoon of sugar to the boiling water.
4. 4. Place the peeled asparagus spears into the water.
5. 5. Let the asparagus cook for about 25 minutes.
6. 6. In the meantime, bring the vegetable broth to a boil in a pot.
7. 7. Stir the couscous into the hot broth.
8. 8. Remove the pot from the heat and let the couscous swell covered for 5 to 10 minutes.
9. 9. Heat some oil in a small frying pan.
10. 10. Fry the couscous crumbs for 3 to 4 minutes until golden brown.
11. 11. Add the chopped herbs to the roasted crumbs and stir them in.
12. 12. Fold the seasoned crumbs into the swollen couscous.
13. 13. Finally, season the couscous with salt and a splash of lemon juice.
14. 14. Grate the orange peel (zest) from both oranges.
15. 15. Squeeze the juice from both oranges.
16. 16. Add one tablespoon of sugar to a clean pan and let it caramelize.
17. 17. Deglaze the caramel with the orange juice and the liqueur.
18. 18. Add the orange zest to the pan.
19. 19. Let the sauce simmer briefly.
20. 20. Stir the cold butter into the sauce until it has melted.
21. 21. Season the sauce with salt and pepper.
22. 22. Remove the asparagus from the water and let it drain well.
23. 23. Dip the drained asparagus briefly into the warm orange sauce.
24. 24. Arrange the asparagus on the plates.
25. 25. Serve the asparagus together with the couscous.

Nutrition per serving

• kcal: 521
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 70 g