Ingredients
- 2 navel oranges, peeled and segmented (reserve the juice for the sauce)
- 3 shallots, peeled and finely chopped
- 2 tablespoons extra virgin olive oil
- 600 g white asparagus
- 250 ml white wine
- 2 tablespoons butter
- 2 tablespoons fresh tarragon, finely chopped
- sea salt and freshly ground black pepper, to taste
Instructions
- Segment the oranges over a bowl to catch the juice. Set both segments and juice aside.
- Trim the woody ends of the asparagus and peel the outer layer using a vegetable peeler.
- Heat olive oil in a large skillet over medium heat. Add the shallots and sauté until soft. Add asparagus and cook for 2 minutes, turning occasionally.
- Pour in the white wine and reserved orange juice, season with salt and pepper, and bring to a boil. Immediately reduce the heat, cover, and let simmer until asparagus is tender (about 8–10 minutes, depending on desired softness). Transfer asparagus to a serving dish and cover with foil.
- Increase heat and reduce the sauce in the skillet until most of the liquid has evaporated. Remove from heat, stir in the butter until smooth, then add tarragon and orange segments. Stir gently.
- Spoon the sauce over the plated asparagus and serve immediately.
- Enjoy!
Nutrition
Notes
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