Orange Sauce Asparagus Recipes

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ASPARAGUS WITH ORANGE SAUCE

Special enough for company, this dish suggested by field editor Cathee Bethel of Lebanon, Oregon has the inspiring taste of spring. "The light, creamy orange sauce makes asparagus a treat for the whole family," she says.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 7



Asparagus with Orange Sauce image

Steps:

  • Place asparagus and a small amount of water in a skillet; bring to a boil. Cook for 6-8 minutes or until crisp-tender. Meanwhile, combine the yogurt, mayonnaise, orange juice, zest and cayenne. Drain asparagus; top with orange sauce. Garnish with orange slices and zest if desired.

Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 45mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

2 pounds fresh asparagus, trimmed
1/4 cup plain nonfat yogurt
2 tablespoons light mayonnaise
2 tablespoons orange juice
1 teaspoon grated orange zest
Dash cayenne pepper
Orange slices and additional orange zest, optional

ROASTED ASPARAGUS WITH ORANGE GLAZE

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20



Roasted Asparagus with Orange Glaze image

Steps:

  • For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
  • For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
  • Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
  • Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
  • For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
  • For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
  • Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
Roasted Chicken with Orange Glaze, optional, recipe follows
1 pound asparagus, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground pepper
Freshly grated orange zest, for garnish
1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
4 boneless skin-on chicken breasts
2 tablespoons canola oil
Kosher salt and freshly ground black pepper

ASPARAGUS WITH ORANGE DRESSING AND TOASTED HAZELNUTS

Categories     Nut     Vegetable     Side     Spring     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6



Asparagus with Orange Dressing and Toasted Hazelnuts image

Steps:

  • Preheat oven to 375°F.
  • Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander. Whisk together remaining ingredients except nuts with salt and pepper to taste.
  • Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts.

2 tablespoons finely chopped hazelnuts
1 1/2 lb asparagus
1/4 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
2 tablespoons olive oil

ORANGE-GLAZED ASPARAGUS

At her home in Deerwood, Minnesota, Gloria Bisek perks up fresh asparagus from her garden with a tangy orange glaze. "It's an easy dish for entertaining," she says.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 5



Orange-Glazed Asparagus image

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving dish., Add the remaining ingredients to the pan; bring to a boil. Cook, uncovered, over medium-high heat until juices are slightly thickened. Drizzle over asparagus.

Nutrition Facts :

3 pounds fresh asparagus, trimmed
1/2 cup orange juice
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon grated orange zest

ASPARAGUS AND MANDARIN ORANGE SALAD

I had this at a restaurant and loved it so had to try and duplicate it at home. Yummy. Quick and easy. I used a small amount of the mandarin juice in the balsamic mixture. Serve immediately or chill.

Provided by Julia Harbeck

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 7



Asparagus and Mandarin Orange Salad image

Steps:

  • Bring a pot of lightly salted water to a boil. Add asparagus and cook until tender, about 4 minutes. Drain in a colander and immediately immerse in ice water until cold to stop the cooking process. Drain.
  • Boil balsamic vinegar in a small saucepan until reduced to 1/3 the original amount, about 5 minutes. Pour reduced vinegar into a bowl and whisk olive oil into vinegar; set aside until cool, about 10 minutes. Add asparagus, onion, tomatoes, and olives to vinegar mixture and toss to coat.

Nutrition Facts : Calories 73.7 calories, Carbohydrate 7.7 g, Fat 4.7 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 37.1 mg, Sugar 5.3 g

1 pound thin asparagus spears
⅓ cup balsamic vinegar
3 tablespoons olive oil
1 (12 ounce) can mandarin oranges, drained
½ red onion, thinly sliced
10 cherry tomatoes, or more to taste
5 kalamata olives, or to taste

ASPARAGUS IN ORANGE SAUCE

Say good by to winter with the arrival of fresh asparagus brought to your table! When not in season, green beans may be substituted for the asparagus, or orange juice concentrate may be substituted for the fresh.

Provided by Bev I Am

Categories     Vegetable

Time 19m

Yield 4-6 serving(s)

Number Of Ingredients 7



Asparagus in Orange Sauce image

Steps:

  • Bring a large pot of salted water to a boil; add the asparagus and cook until just tender, 3-4 minutes, depending on the thickness.
  • Drain into a colander and immediately refresh under cold running water; drain and return to pot.
  • Meanwhile, in a small saucepan, bring the orange juice, wine, and the broth to a boil over meium heat.
  • Reduce until 1/4 cup remains.
  • Whisk in the oil.
  • Pour over the asparagus, tossing well to coat; season with the salt and freshly ground pepper.
  • Heat over low heat until the asparagus are hot.
  • Serve warm.

1 1/2 lbs pencil thin asparagus, tough end removed
1/2 cup fresh orange juice
1/2 cup dry white wine
1/2 cup vegetable broth
1/2 tablespoon extra virgin olive oil
salt
fresh ground pepper

ORANGE SAUCE ASPARAGUS

"Pretty enough for company, this asparagus dish has a delightful citrus flavor," says field editor Lucy Meyring of Walden, Colorado.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8



Orange Sauce Asparagus image

Steps:

  • Place asparagus and a small amount of water in a large skillet; bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender. , Meanwhile, in another skillet, saute garlic in butter for 1 minute; discard garlic. Stir in the orange juice, zest, salt and pepper; heat through., Drain asparagus and place in a serving dish. Drizzle with orange sauce; garnish with orange segments.

Nutrition Facts : Calories 82 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 163mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

1-1/2 pounds fresh asparagus, trimmed
1 garlic clove, quartered
3 tablespoons butter
1/4 cup orange juice
2 tablespoons grated orange zest
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium navel orange, peeled and sectioned

STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE

Provided by Food Network

Categories     side-dish

Yield Serves 4 as a side dish

Number Of Ingredients 8



Stir-Fried Asparagus and Basil with Spicy Orange Sauce image

Steps:

  • Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
  • Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
  • Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
  • Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.

1/3 cup orange juice
1 1/2 tablespoons soy sauce
1/2 teaspoon hot red pepper flakes, or more to taste
1 1/2 pounds asparagus
4 teaspoons roasted peanut oil
2 medium garlic cloves, minced
1 tablespoon minced fresh gingerroot
1/2 cup packed fresh basil leaves

ASPARAGUS WITH ORANGE SAUCE

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8



Asparagus with Orange Sauce image

Steps:

  • First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.
  • Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.

2 oranges
1 pink shallot, minced
3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
3 to 4 tablespoons olive oil
Salt and freshly ground black pepper
20 spears green asparagus, trimmed
Parmesan cheese, for shaving

ASPARAGUS WITH ORANGE MUSTARD SAUCE AND SAUCE MOUSSELINE

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 15



Asparagus with Orange Mustard Sauce and Sauce Mousseline image

Steps:

  • In a large pot, bring salted water to a boil. Cook asparagus until al dente (about 5 minutes, for regular asparagus and 3 minutes for pencil asparagus, from the time the water returns to a boil).
  • Remove asparagus from the pot and refresh in ice water to stop the cooking process. Chill until needed.
  • Serve with both cold Orange Mustard Sauce and hot Sauce Mousseline.
  • In a medium saucepan, over medium heat, reduce the orange juice until only 1/2 cup remains. Transfer to a bowl and let cool, over a bowl of ice. Stir in mustard, salt, and pepper.
  • Add whipped cream and stir until well blended. Keep refrigerated until ready to use.
  • Yield: 1 1/2 cups
  • In a heat resistant mixing bowl, combine the egg yolks, water, lemon juice, pepper, and salt. Whip over hot, not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the mixture begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Correct seasoning, to taste. Fold in the whipped cream and keep warm until needed.
  • Yield: 1 1/2 cups
  • Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981

2 pounds jumbo asparagus
Orange Mustard Sauce, recipe follows
Sauce Mousseline, recipe follows
3 cups fresh orange juice, strained
1/4 cup grainy mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
3/4 cup heavy cream, whipped
3 egg yolks
4 tablespoons water
1 to 2 teaspoons lemon juice
Freshly ground white pepper
1/2 teaspoon salt
1/2 pound unsalted butter, clarified
1/2 cup whipped cream

WHITE ASPARAGUS WITH ORANGE BUTTER

White asparagus, which is grown without sunlight, to keep it from becoming green, is the preferred form for the vegetable in Europe. This recipe makes an excellent first course, with the mildly nutty flavor of the asparagus pleasantly offset by the citrus.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6



White Asparagus with Orange Butter image

Steps:

  • Juice 5 oranges over a sieve, yielding about 1 1/2 cups. Zest 1 orange. Using a paring knife, remove skin, pith, and outer membrane from remaining orange. Carefully cut each segment away from white membranes. (This is called supreming the orange). Set segments aside.
  • Place asparagus in a large saute pan. Add 1/2 inch of water, and bring to a boil. Lower heat, and steam asparagus to tenderize, about 8 minutes. Just before asparagus are fully cooked, drain liquid from the saute pan. Add 1/4 cup orange juice, and simmer until the asparagus are fork-tender. Remove from heat. Season with salt and pepper. Cover, and steam while finishing sauce.
  • Meanwhile, in a small saucepan, bring 1 1/4 cups orange juice to a boil. Add vinegar, lower 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 asparagus to a warm platter, drizzle with sauce, and garnish with reserved orange segments, zest, and tarragon.

7 large oranges
2 pounds white asparagus, trimmed and peeled
Salt and freshly ground black pepper
2 tablespoons white-wine vinegar
4 tablespoons cold unsalted butter, cut into small pieces
Leaves from 4 stems fresh tarragon

ORANGE-GLAZED ASPARAGUS

Asparagus cooked in a skillet and topped with a fragrant glaze. Great with Cornish hens.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Asparagus

Yield 8

Number Of Ingredients 5



Orange-Glazed Asparagus image

Steps:

  • Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
  • About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
  • Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.6 g, Fat 3.6 g, Fiber 3.7 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 148.9 mg, Sugar 4.4 g

3 bunches medium-thick asparagus, tough ends snapped off
½ teaspoon salt
2 tablespoons extra-virgin olive oil
½ cup orange juice
2 tablespoons Zest of a large orange

ASPARAGUS WITH LOW FAT ORANGE SAUCE

The dreamsicle-colored sauce is a nice accent on steamed asparagus and adds very few calories. This won rave reviews when I served it for Easter dinner. I have included my make-shift instructions for steaming asparagus in a large frying pan. The sauce came from Taste of Home in April/May 1999. Preparation time does not include refrigerator chilling time.

Provided by KateL

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7



Asparagus With Low Fat Orange Sauce image

Steps:

  • Combine yogurt, mayonnaise, orange juice, orange peel, and cayenne. Let chill for 2 hours in refrigerator.
  • Soak asparagus in water for 10 minutes. Break off woody ends (ends can be used to make a vegetable stock). Purists scrape off the bud triangles on the stalk (I am not a purist.).
  • Set a round wire cooling rack (for cake pans or cookies) in a large frying pan. Pour water up to 1/4-inch below the cooling rack. Place asparagus on top of cooling rack. If necessary, form a second layer at a 90-degree angle to the first layer. Cover.
  • Heat frying pan on medium-high heat to steam asparagus for 7 minutes.
  • Place steamed asparagus spears on plates and top with a dollop of orange sauce. Garnish each serving with 2 half moons of orange slices.

Nutrition Facts : Calories 50, Fat 2.6, SaturatedFat 0.4, Cholesterol 2.9, Sodium 79.6, Carbohydrate 5.1, Fiber 1.2, Sugar 2.9, Protein 2.4

1/4 cup plain nonfat yogurt
2 tablespoons light mayonnaise
2 tablespoons orange juice
1 teaspoon orange peel (grated)
1 dash cayenne pepper
1/2 lb asparagus (soaked clean)
4 slices oranges, halved into half moons (for garnish)

ASPARAGUS WITH ORANGE SAUCE

Asparagus is one vegetable that I have to "disguise" before my family will eat it. This recipe is accepted at my house. From Taste of Home.

Provided by carolinafan

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8



Asparagus With Orange Sauce image

Steps:

  • Place asparagus and a small amount of water in a skillet; bring to a boil.
  • Cover and cook for 6-8 minutes or until crisp tender.
  • Meanwhile, in another skillet, saute garlic for 1 minute; discard garlic.
  • Stir in the orange juice, peel, salt and pepper; heat through.
  • Drain asparagus and place in a serving dish. Drizzle with orange sauce; garnish with orange segments.

Nutrition Facts : Calories 92.5, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 140.6, Carbohydrate 9.1, Fiber 3.2, Sugar 5, Protein 2.9

1 1/2 lbs fresh asparagus, trimmed
1 garlic clove, quartered
3 tablespoons butter
1/4 cup orange juice
2 tablespoons orange zest
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium navel orange, peeled and sectioned

ORANGE DILL SAUCE FOR ASPARAGUS (OR FISH)

Haven't tried it yet but sounds good. You can use on asparagus, other vegetables or fish. This yields 1 1/4 cups.

Provided by Oolala

Categories     Sauces

Time 35m

Yield 1 1/4 cups, 4 serving(s)

Number Of Ingredients 7



Orange Dill Sauce for Asparagus (Or Fish) image

Steps:

  • Simmer the wine in a small saucepan for about 2 minutes, until the liquid is reduced by approximately 2 tablespoons.
  • In a small bowl, combine the mayonnaise, the reduced wine, the zest and the dill and stir until it is smooth.
  • Blend in the orange juice and taste. If it is too tart, add the optional sugar.
  • Cover and refrigerate for at least a 1/2 hour to allow the flavors to blend.
  • Cook asparagus by either steaming or blanching is salted water and let cool to room temperature.
  • Serve with the sauce.

Nutrition Facts : Calories 265.8, Fat 19.8, SaturatedFat 2.9, Cholesterol 15.3, Sodium 420.8, Carbohydrate 19.2, Fiber 2.4, Sugar 6.3, Protein 3.1

1 lb fresh asparagus, trimmed
1/4 cup Chardonnay wine
1 cup mayonnaise
1/2 orange, zest of
1 tablespoon fresh dill, minced
1 tablespoon orange juice
1/4 teaspoon sugar (optional)

ASPARAGUS WITH ORANGE VINAIGRETTE

Provided by Marian Burros

Categories     easy, quick, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 5



Asparagus With Orange Vinaigrette image

Steps:

  • Wash asparagus, then trim by breaking at the point where the tough woody part of the stem meets the tender part. Steam over hot water for about 7 minutes, depending on thickness of spears; then, drain.
  • Whisk the orange rind with oil, mustard and orange juice, and spoon over the asparagus, turning them to coat.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 5 grams, TransFat 0 grams

1 pound asparagus
1 teaspoon grated orange rind
1 teaspoon olive oil
1 teaspoon sweet hot mustard
1 tablespoon orange juice

ORANGE BEEF AND ASPARAGUS STIR-FRY

Take your go-to Asian restaurant off speed dial; this is hands down better than takeout! Leftover grilled steak, fresh veggies and a sweet orange glaze-see what we mean? -Cindy Johnson, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14



Orange Beef and Asparagus Stir-fry image

Steps:

  • In a small bowl, whisk the cornstarch, orange juice, onions, soy sauce, honey, ginger and garlic until blended; set aside., In a large skillet or wok, stir-fry the asparagus, pepper and carrots in oil for 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Sprinkle with peanuts. Serve with rice.

Nutrition Facts : Calories 428 calories, Fat 18g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 597mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 5g fiber), Protein 33g protein.

4 teaspoons cornstarch
3/4 cup orange juice
4 green onions, thinly sliced
3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
2 cups cut fresh asparagus (1-inch pieces)
1 medium sweet red pepper, sliced
1 cup julienned carrots
1 tablespoon canola oil
3/4 pound leftover grilled steaks, thinly sliced
1/2 cup honey-roasted peanuts
Hot cooked rice

BRAISED WHITE ASPARAGUS WITH BLOOD-ORANGE SAUCE

Provided by Geoffrey Zakarian

Categories     weekday, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 8



Braised White Asparagus With Blood-Orange Sauce image

Steps:

  • Snap off ends of asparagus. Trim triangular leaves from sides, and peel spears. Place in single layer in heavy saucepan. Add enough stock to come about halfway up sides of spears. Add 2 tablespoons butter, place bay leaf on top, cover and cook over medium-high heat about 8 minutes, until spears are very tender.
  • Meanwhile juice 3 blood oranges. Place all but 1 tablespoon juice in another saucepan, and simmer until reduced to 3 tablespoons. Whisk in remaining butter, and season lightly with salt and pepper. Set aside. Peel remaining orange, removing all pith. Divide into segments, removing all membrane.
  • Drain asparagus well, and place side by side on each of two large plates. Spoon blood orange sauce onto plates around spears. Drizzle asparagus with oil, allowing some droplets to fall into sauce. Dust lightly with salt and pepper. Top with cluster of blood-orange segments, and serve.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 12 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 1478 milligrams, Sugar 31 grams, TransFat 1 gram

1 pound very thick white asparagus
1 cup lightly seasoned chicken stock, approximately
2 1/2 tablespoons salted butter
1 bay leaf
4 blood oranges
Sea salt
1 tablespoon extra virgin olive oil
Freshly ground black pepper

ASIAN ASPARAGUS

I don't mask tastes with heavy sauces, and I use oils sparingly. This is an easy-to-fix stir-fry offers a delightful garlic-orange sauce that keeps the spotlight on the vegetables.-Lee Ann Odell, Erie , Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10



Asian Asparagus image

Steps:

  • In a small bowl, combine the first seven ingredients; set aside. In a large nonstick skillet or wok, stir-fry asparagus in canola oil until crisp-tender. Add tomatoes and orange juice mixture; heat through.

Nutrition Facts : Calories 57 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

2 tablespoons orange juice
1 tablespoon white wine vinegar
1-1/2 teaspoons reduced-sodium soy sauce
1 garlic clove, minced
1/2 teaspoon sesame oil
1/2 teaspoon minced fresh gingerroot
Dash pepper
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 teaspoon canola oil
8 cherry tomatoes, halved

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From preprod.tasteofhome.com


WHITE ASPARAGUS WITH ORANGE BEURRE BLANC - RICARDO
In a large skillet over medium heat, soften the shallots in 30 ml (2 tablespoons) butter. Add the asparagus and cook for 2 minutes, turning frequently. Add the wine and reserved orange …
From ricardocuisine.com


ASPARAGUS WITH ORANGE HOLLANDAISE SAUCE | WILLIAMS SONOMA
Place the spears, tips up, in the basket and steam just until tender, 2 to 3 minutes. Remove the asparagus from the steamer and divide among 4 warmed plates, arranging the spears in a …
From williams-sonoma.com


10 BEST MAYONNAISE SAUCE ASPARAGUS RECIPES - YUMMLY
fresh lemon juice, salt, onion, pepper, sweet pickle relish, Smucker's Orchard's Finest Pacific Grove Orange Marmalade Medley and 1 more Utah Fry Sauce McCormick …
From yummly.com


ASPARAGUS WITH CITRUS SAUCE RECIPE | MYRECIPES
Cover citrus sauce, and chill 1 hour. Advertisement. Step 2. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired. Step 3. Fill an asparagus …
From myrecipes.com


ORANGE CHICKEN AND ASPARAGUS {ONE POT MEAL} | LIL' LUNA
Instructions. Heat sesame oil in a large skillet. Sauté sliced chicken, garlic and red pepper flakes for about 7 minutes. Add chopped asparagus and cook for an additional 3 …
From lilluna.com


ASPARAGUS WITH ORANGE SAUCE - THAT'S MY HOME
Asparagus with Orange Sauce. 2 lbs. asparagus. 8 tablespoon butter. 1/3 cup minced shallots. 1 1/4 teaspoon Dijon mustard. 1 1/3 cups fresh orange juice . In large fry pan …
From thatsmyhome.recipesfoodandcooking.com


BEST SAUTéED ASPARAGUS RECIPE - HOW TO SAUTE ASPARAGUS
Reduce the heat to low. Add the butter, garlic, salt and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 more minutes. Immediately …
From thepioneerwoman.com


ASPARAGUS IN ORANGE SAUCE RECIPE | EAT YOUR BOOKS
Asparagus in orange sauce from Healthy Cooking For Two (or Just You): Low-Fat Recipes with Half the Fuss and Double the Taste by Frances Price. Shopping List; Ingredients; Notes (0) …
From eatyourbooks.com


ASPARAGUS WITH ORANGE SAUCE | FOOD TO LOVE
Asparagus with orange sauce 1 Cook trimmed asparagus in a large saucepan of boiling, salted water for 1-3 minutes, until just tender. Drain well and arrange on serving plates. …
From foodtolove.co.nz


OVEN-ROASTED ASPARAGUS WITH ORANGE-TARRAGON AIOLI RECIPE
Preheat the oven to 425°F (218°C). Arrange the asparagus stalks in a single layer on an oven-proof baking dish. Drizzle olive oil over asparagus. Roast in the oven for 12 to 15 …
From eatright.org


ASPARAGUS WITH ORANGE BUTTER | EMERILS.COM
Directions. In a small saucepan combine orange juice, wine and shallots and bring to a boil over medium heat. When liquids have reduced by half, add cream. Bring to a boil and reduce heat …
From emerils.com


WHITE ASPARAGUS WITH ORANGE LIME HOLLANDAISE SAUCE
Put asparagus in aluminum foil into the oven and bake at 180 degrees F (82 C) for 30 minutes. Mix the remaining ingredients together in a pot and heat over a low flame on the stove. After …
From germanfoods.org


ASPARAGUS WITH ORANGE HOLLANDAISE SAUCE - FOOD CHANNEL
1 1/2 pounds asparagus spears 2 teaspoons salt 1 orange Preparation 1To make the sauce, place the egg yolks and 2 tablespoons of the orange juice in a heatproof bowl or …
From foodchannel.com


ASPARAGUS WITH ORANGE HOLLANDAISE SAUCE | WILLIAMS SONOMA
Asparagus with Orange Hollandaise Sauce | Williams Sonoma ... Cart
From williams-sonoma.ca


ASPARAGUS WITH ORANGE SAUCE RECIPE: HOW TO MAKE IT | TASTE OF …
Special enough for company, this dish suggested by field editor Cathee Bethel of Lebanon, Oregon has the inspiring taste of spring. "The light, creamy orange sauce makes asparagus …
From preprod.tasteofhome.com


3-INGREDIENT ORANGE SHRIMP AND ASPARAGUS - OMNIVORE'S COOKBOOK
Heat 1 tablespoon oil in a large skillet over medium high heat until hot. Add asparagus. Sprinkle with sea salt and black pepper. Cook and stir until blistered and cooked …
From omnivorescookbook.com


ASPARAGUS WITH ORANGE SAUCE | DRFUHRMAN.COM
Asparagus with Orange Sauce. By: www.drfuhrman.com. by 3 members. Category: Main Dishes - Vegan. Brighten up asparagus with this light citrusy sauce. If desired, string beans …
From drfuhrman.com


ROASTED ORANGE TEMPEH + ASPARAGUS - THE SIMPLE VEGANISTA
Slice the tempeh into 3/4 inch cubes. Cut the asparagus into 1-inch pieces. In a medium-size bowl, mix together the miso, vinegar, orange juice, and oil. In another bowl, add the cubed …
From simple-veganista.com


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