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TINACLINKENBEARD
Asparagus with orange-chive sauce
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Ingredients
Directions
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Cut a small piece of the bottom of a bunch of green asparagus (about 400 grams).
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Boil the juice of 2 oranges to 2/3 and allow to cool.
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Melt 75 grams of butter. Beat in a bowl with 1 tablespoon of water or white wine.
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In a batch, bake the orange juice through the yolk until the mixture binds.
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Remove the bowl from the pan and add the butter while beating. Season with salt, cayenne pepper 1 tablespoon chopped chives.
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In the meantime, boil the asparagus for 3 minutes or steam for 4 minutes. Serve with the sauce.
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Nutrition
175Calories
Sodium0% DV0g
Fat26% DV17g
Protein4% DV2g
Carbs1% DV3g
Fiber0% DV0g
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