Roasted Asparagus Spears with Oranges

Look forward to this fine asparagus recipe:

Slice peeled asparagus spears lengthwise into narrow ribbons using a peeler. Fillet the orange, reserving the juice.

Fry the asparagus ribbons in hot oil together with the shallot and the chili. Season with salt, sugar and freshly ground pepper and extinguish with sherry and the collected orange juice. Allow to boil and add the asparagus stock, thyme and light butter in flakes. Cook the liquid to a creamy consistency, the asparagus should still be al dente, add the orange fillets towards the end and heat briefly.

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