Asparagus with Orange Sauce

Food Network, Laura Calder

Makes 4 servings

    2 oranges                                                      
    1 shallot mince                                                
    3 tablespoons white wine vinegar                               
    1/2 teaspoon dijon style mustard                               
    3-4 tablespoons olive oil                                      
    Salt and pepper                                                
    20 asparagus spears                                            
    Parmesan cheese                                                

Prep: 10 min/Inactive Prep: 5 min/Cook: 10 min
TOTAL TIME: 25 MIN

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.

MY NOTES: I used a boiled egg instead of parm, but both would be good. Also, the OJ was too tart so I added some sugar. Overall, this was really tasty.

MXF