Roasted Asparagus Spears in Orange Butter – Entrée

A more wonderful asparagus recipe:

Peel the asparagus spears and cut them into oblique slices about 5 cm long. Make a stock from the peels with salt, sugar, water, butter as well as the white bread.

Zest the oranges with a zester and squeeze them. For the sauce, make a caramel with 20 g of sugar and a little butter. Extinguish with the white wine and add asparagus stock and 250 ml orange juice (boil to one-sixth). Blend in the remaining butter and add the blanched orange zest.

Sauté the asparagus spears in hot olive oil and season with salt, pepper and sugar. Next, finish sautéing over half heat. Repeatedly thicken sauce and perhaps add salt to taste. Arrange a sauce level on the plate and fan the roasted asparagus spears.

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