Asparagus Au Gratin with Orange Butter

Peel the asparagus generously.

Thinly peel yellow peel from half of the oranges with a peeler and cut into pieces. Squeeze the oranges. Boil the juice with the white wine and the orange peel to half.

In the meantime, finely chop the shallot. Sauté in a little butter until translucent. With half of the cream to the boiled down orange sauce form and repeatedly reduce meanwhile until 1 dl of liquid (preparation for 4 servings) remains. Strain through a sieve and return to the roasting pan. Up to this point, the sauce can be prepared 1 day in advance.

Cook the asparagus in salted water or over steam until not too soft.

Preheat the broiler to 220 degrees. Whip the remaining cream until stiff. Stir in the egg yolks.

Bring the sauce to a boil. Add remaining butter in flakes and incorporate into sauce. Fold in the cream-egg mixture and season the orange butter with salt, pepper and tarragon leaves.

Drain the hot asparagus well and arrange in a wide platter or on plates. Cover with orange butter sauce. Bake briefly under the hot grill until golden brown spots form on the sauce. Garnish the plate with salmon or prosciutto and serve the asparagus on the spot.

For the small household 2 people: halve ingredients, egg yolk can be omitted in this amount of sauce.

1 person: quarter ingredients, omit egg yolks.

Tip: Use

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