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🍽️ White and Green Asparagus with Orange Butter Sauce

711 kcal · 30 min · 4 servings

Ingredients

• 1 kg white asparagus
• 1 kg green asparagus
• 1 tbsp salt
• 1 tbsp butter
• 1 tbsp sugar
• 250 g butter
• 125 ml dry white wine
• 1 tbsp white wine vinegar
• 3 egg yolks
• 1 untreated blood orange
• salt
• white pepper

Instructions

1. 1. Peel the white asparagus completely down to about 3 to 4 centimeters below the tip. Peel only the bottom third of the green asparagus. Trim the woody ends from both types.
2. 2. Fill a large pot with plenty of water. Add salt, butter, and sugar and bring the liquid to a boil. Place the white asparagus in the water. Let it simmer on low heat for about 10 minutes.
3. 3. Add the green asparagus to the white asparagus. Cook the vegetables for another 10 to 15 minutes until tender-crisp. Remove the asparagus from the water using a slotted spoon. Let it drain and arrange it on a platter or plates.
4. 4. Zest the blood orange to get the zest. Squeeze the juice from the orange. Melt the butter and skim off the white foam from the top.
5. 5. Put wine and vinegar in a pot. Reduce the liquid to about two-thirds by boiling it down. Remove the pot from the heat and let the mixture cool down.
6. 6. Add the cooled liquid and egg yolks to a metal bowl. Place the bowl over a pot of hot water (bain-marie). Whisk the mixture until creamy.
7. 7. Remove the bowl from the heat. Stir in the melted butter first drop by drop, then in a thin stream while stirring constantly. Make sure the sauce does not curdle.
8. 8. Stir half of the orange zest into the sauce. Season with blood orange juice, salt, and pepper. Drizzle some sauce over the asparagus. Serve the rest separately. Sprinkle the dish with the remaining zest.

Nutrition per serving

• kcal: 711
• Protein: 14 g · Fett/Fat: 62 g · Carbs: 19 g