Recipe - White Asparagus With Orange-Butter Sauce

6 lg Oranges
2 pound White asparagus; trimmed,
peeled
2 tablespoon White wine vinegar
Coarse salt
Freshly ground black pepper
4 tablespoon Cold unsalted butter; cut up
4 Tarragon stems; leaves only

Juice five oranges over a sieve, about 1 One half cups. Zest one orange. Using a
paring knife, remove the skin, pith, and outer membrane from the remaining
orange. Carefully cut each segment away from white membranes. This is
called supreming the orange. Set segments aside. Place the asparagus in a
large sauté pan. Add One half inch of water, and bring to a boil. Lower the
heat, and steam to tenderize, about 8 minutes. Just before the asparagus
are fully cooked, drain the liquid from the sauté pan. Add One fourth cup orange
juice, and simmer until the asparagus are fork tender. Remove from heat.
Season with salt and pepper. Cover, and steam while finishing the sauce.
Meanwhile, in a small saucepan, bring 1 One fourth cups orange juice to a boil.
Add the vinegar, lower the 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 the asparagus to a
warm platter, drizzle with sauce, and garnish with reserved orange
segments, zest, and tarragon. Serves 4.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 93 Calories (kcal); trace Total Fat; (1% calories from fat);
2g Protein; 24g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 One half Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

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