Recipe: Asparagus with Orange-Butter Sauce

ASPARAGUS WITH ORANGE BUTTER SAUCE

2 lbs fresh asparagus
tsp salt
pepper to taste
2 medium oranges
1/3 cup clarified butter
cup orange juice
2 tb grated orange rind

Wash asparagus, cut 3 inches of the rough stalk ends, and peel the lower part of the stalks. Lay the asparagus in a 12-14 inch skillet, over moderate-high heat. Pour 1 quart boiling water over the asparagus, making sure the water completely covers the stalks. Add salt and cook the asparagus uncovered for 8 minutes. Meanwhile prepare the orange butter sauce.

Peel 1 orange, removing all the pith, and slice into 12 thin slices. Set aside for garnish.
Extract the juice from the other orange and strain. Measure cup juice. Grate the rind and set aside. In small saucepan combine clarified butter, cup orange juice and the grated rind. Set the pan over moderate-high heat and reduce the mixture until slightly thickened, about 6 minutes.

When the asparagus are just tender, remove the stalks carefully from the water with tongs and place on a heated serving platter. Cover with the orange sauce and garnish with the orange slices.