Asparagus in Orange SauceOrigin: Spanish Period: Elizabethan |
Original RecipeTake the most tender part, cause it to boil in hot water until they seem tender, and finish cooking them with good broth of capon or of veal: and these want to be served with a little broth. With the wild ones you can put raisins. The cultivated ones can be served with orange juice, sugar, and salt. 
Modern RedactionIngredients:
Method:Snap off the woody base of the asparagus and steam the spears for about 8 minutes or until tender. Meanwhile heat the orange juice in a saucepan add the sugar and a pinch of salt and whisk in the butter. Allow to thicken for a few minutes and add immediately. Arrange the asparagus on a plate, pour over the orange sauce and serve immediately. (Please note that the original recipe would have used the juice of sour oranges such as Seville oranges. If these oranges are not in season, use orange juice mixed with the juice of one lemon.) |
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