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Curmudgeon
Asparagus in orange sauce
A tasty Dutch recipe. The vegetarian side dish contains the following ingredients: white asparagus, egg yolks, cola cucumber (diced), blood orange juice and white pepper.
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Ingredients
Directions
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Peel the asparagus from the bottom of the cup.
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Cut woody ends off.
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Cook in asparagus pan (or large pan) asparagus in plenty of boiling water with salt for 10 minutes.
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Leave to stand for 10 minutes in the hot water.
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Bring to the boil in pan.
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In a bowl or smaller pan, yolk creamy beats with 2 tbsp water and pinch of salt.
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Turn the fire low and hang over the pan with water (au bain marie).
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Beat lumps of butter one by one by yolks.
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Continue to beat until creamy, bound sauce is formed.
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Stir in orange juice.
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Season with salt and pepper.
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Remove asparagus with skimmer from pan and place on hot plate.
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Add sauce to asparagus and garnish with strips of orange peel.
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Serve with cooked potatoes or fresh pasta..
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Nutrition
445Calories
Sodium5% DV125mg
Fat68% DV44g
Protein8% DV4g
Carbs3% DV8g
Fiber16% DV4g
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