Best Orange Sauce Asparagus Recipes

STIR-FRIED ASPARAGUS AND BASIL WITH SPICY ORANGE SAUCE

Steps:

• Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside.
• Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces.
• Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears.
• Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately.

ASPARAGUS WITH ORANGE SAUCE

Steps:

• Place asparagus and a small amount of water in a skillet; bring to a boil. Cook for 6-8 minutes or until crisp-tender. Meanwhile, combine the yogurt, mayonnaise, orange juice, zest and cayenne. Drain asparagus; top with orange sauce. Garnish with orange slices and zest if desired.

ORANGE SAUCE ASPARAGUS

Steps:

• Place asparagus and a small amount of water in a large skillet; bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender. , Meanwhile, in another skillet, saute garlic in butter for 1 minute; discard garlic. Stir in the orange juice, zest, salt and pepper; heat through., Drain asparagus and place in a serving dish. Drizzle with orange sauce; garnish with orange segments.

ASPARAGUS WITH ORANGE MUSTARD SAUCE AND SAUCE MOUSSELINE

Steps:

• In a large pot, bring salted water to a boil. Cook asparagus until al dente (about 5 minutes, for regular asparagus and 3 minutes for pencil asparagus, from the time the water returns to a boil).
• Remove asparagus from the pot and refresh in ice water to stop the cooking process. Chill until needed.
• Serve with both cold Orange Mustard Sauce and hot Sauce Mousseline.
• In a medium saucepan, over medium heat, reduce the orange juice until only 1/2 cup remains. Transfer to a bowl and let cool, over a bowl of ice. Stir in mustard, salt, and pepper.
• Add whipped cream and stir until well blended. Keep refrigerated until ready to use.
• Yield: 1 1/2 cups
• In a heat resistant mixing bowl, combine the egg yolks, water, lemon juice, pepper, and salt. Whip over hot, not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the mixture begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Correct seasoning, to taste. Fold in the whipped cream and keep warm until needed.
• Yield: 1 1/2 cups
• Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981

ASPARAGUS IN ORANGE SAUCE

Steps:

• Bring a large pot of salted water to a boil; add the asparagus and cook until just tender, 3-4 minutes, depending on the thickness.
• Drain into a colander and immediately refresh under cold running water; drain and return to pot.
• Meanwhile, in a small saucepan, bring the orange juice, wine, and the broth to a boil over meium heat.
• Reduce until 1/4 cup remains.
• Whisk in the oil.
• Pour over the asparagus, tossing well to coat; season with the salt and freshly ground pepper.
• Heat over low heat until the asparagus are hot.
• Serve warm.

BRAISED WHITE ASPARAGUS WITH BLOOD-ORANGE SAUCE

Steps:

• Snap off ends of asparagus. Trim triangular leaves from sides, and peel spears. Place in single layer in heavy saucepan. Add enough stock to come about halfway up sides of spears. Add 2 tablespoons butter, place bay leaf on top, cover and cook over medium-high heat about 8 minutes, until spears are very tender.
• Meanwhile juice 3 blood oranges. Place all but 1 tablespoon juice in another saucepan, and simmer until reduced to 3 tablespoons. Whisk in remaining butter, and season lightly with salt and pepper. Set aside. Peel remaining orange, removing all pith. Divide into segments, removing all membrane.
• Drain asparagus well, and place side by side on each of two large plates. Spoon blood orange sauce onto plates around spears. Drizzle asparagus with oil, allowing some droplets to fall into sauce. Dust lightly with salt and pepper. Top with cluster of blood-orange segments, and serve.

ASPARAGUS WITH ORANGE SAUCE

Steps:

• 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.

ASPARAGUS IN CREAMY ORANGE MALTAISE BUTTER SAUCE

Steps:

• Wash the asparagus and snap off the ends to remove the tough part of the stalks. Tie the asparagus into bundles of 6-7 stalks and boil them for 10-15 minutes standing upright in a pan of hot water. Drain well.
• To make the sauce, in a small metal bowl or pot beat the butter, egg yolks, salt, pepper and orange rind together. Place over a larger pan of hot water and whisk in the orange and lemon juice cooking over a gentle heat while adding the butter a LITTLE at a time, so that it thickens, don't rush this, becuase if the previous amount of butter has not emulsified before the next lot is added, the sauce will split.
• Once it begins to thicken, remove from the heat and continue beating for a full minute, then stir in the cream.
• Mix together well, the orange juice should have turned the sauce a soft shade of pink. Pour the sauce into a sauce boat and serve with the bundles of asparagus immediately.
• Decorate the asparagus bundles with orange twists.

ASPARAGUS WITH ORANGE-CREAM SAUCE AND CASHEWS

Steps:

• Place asparagus in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 2 to 4 minutes. Drain, and set aside.
• Melt butter in a small saucepan over low heat. Stir in flour and cook for about 2 minutes, stirring constantly. Gradually whisk in cream and cook for about 5 minutes, stirring constantly, or until lightly thickened. Season to taste with salt and white pepper. Remove from heat, and stir in orange pieces.
• Arrange asparagus on a serving platter, and season lightly with salt. Pour cream sauce over asparagus, and sprinkle with chopped cashews and orange zest. Serve immediately.

STEAMED ASPARAGUS WITH ORANGE BUTTER SAUCE

Steps:

• Rinse asparagus well, trim bottoms an stand upright in a steamer with water to cover 1/2 inch of the stalks.
• Steam until crisp-tender, about 8-10 minutes.
• Drain and keep warm.
• In the meanwhile, melt 1T of butter in a wide frying pan over medium heat. Add shallots/onion and cook, stirring until soft.
• Add mustard and juice. Bring to a boil over high heat and reduce to 1/3 cup.
• Remove sauce from heat and stir in remaining.
• Place asparagus on a serving platter and top with the sauce.

ASPARAGUS WITH ORANGE GINGER SAUCE

Steps:

• Wash asparagus and snap off tough ends. Place in a steamer basket and steam until just tender, about 5 minutes.
• In a small saucepan, stir together juice, zest and cornstarch.
• Cook over medium-high heat until boiling. Let thicken and reduce while stirring with a whisk, about 3 minutes.
• Remove from heat and add grated ginger.
• Place asparagus on a serving plate and pour sauce over asparagus; top with toasted almonds.

ASPARAGUS WITH LOW FAT ORANGE SAUCE

Steps:

• Combine yogurt, mayonnaise, orange juice, orange peel, and cayenne. Let chill for 2 hours in refrigerator.
• Soak asparagus in water for 10 minutes. Break off woody ends (ends can be used to make a vegetable stock). Purists scrape off the bud triangles on the stalk (I am not a purist.).
• Set a round wire cooling rack (for cake pans or cookies) in a large frying pan. Pour water up to 1/4-inch below the cooling rack. Place asparagus on top of cooling rack. If necessary, form a second layer at a 90-degree angle to the first layer. Cover.
• Heat frying pan on medium-high heat to steam asparagus for 7 minutes.
• Place steamed asparagus spears on plates and top with a dollop of orange sauce. Garnish each serving with 2 half moons of orange slices.

SPANISH TAPAS - ASPARAGUS W/ORANGE AND LEMON SAUCE

Steps:

• Drain the asparagus in a sieve.
• Chop the hard-boiled egg yolks and mix with the raw egg yolk.
• Add the orange and lemon juice and season with salt and pepper.
• Gradually add the olive oil, beating as if for mayonnaise.
• Check seasoning to taste.
• Beat the egg white until stiff and add to the sauce.
• Arrange the well-drained asparagus on a serving dish, pour sauce over top and decorate with slices of orange and lemon.

ASPARAGUS WITH ORANGE SAUCE

Steps:

• 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.

BROILED LAMB CHOPS WITH A MINT-ORANGE LIQUEUR SAUCE AND WHITE ASPARAGUS

Steps:

• For the sauce: In saute pan add the orange liqueur. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the stove top over medium-high heat and gently swirl to reduce the flames. Add the mint and beef stock and reduce by half. Finish the sauce with the butter and season with salt and pepper. Hold warm. For the lamb: Preheat the oven to broil.
• Sprinkle the lamb with salt, pepper and rosemary. Broil the lamb 2 minutes per side for medium-rare. Remove and let rest 5 minutes under foil .
• While the lamb is resting, start the asparagus: Heat a saute pan over medium-high heat. Add the butter, olive oil and asparagus and saute until the asparagus is al dente, about 7 minutes. Season with salt and pepper.
• To serve, place 2 to 3 lamb chops per plate, drizzle with the sauce and garnish with the asparagus.

PAPPARDELLE WITH PEAS AND ASPARAGUS IN ORANGE-SAFFRON SAUCE

Steps:

• Trim and cut the asparagus into 1 inch pieces.
• Chop the onion to your desired texture.
• Bring a large pot of water to boil and add the asparagus.
• Cook until crisp-tender, approximately 3-4 minutes.
• Remove the asparagus and set aside.
• Add the pappardelle to the boiling water and cook till al dente.
• While the pasta is cooking, set a large skillet over medium heat.
• Add saffron to the skillet and heat till the saffron is fragrant and brittle, approximately 30 seconds.
• Crush the saffron to a powder with the back of a wooden spoon.
• Add the butter to the pan, heat till melted.
• Add the onion and saute till translucent.
• Stir in peas and orange zest, cook about 2 minutes, till peas are tender.
• Add the orange juice and asparagus, cook till the asparagus is warmed through.
• Season to taste with salt.
• When the pasta is cooked, drain and toss with the asparagus mixture.
• Serve with the grated Parmesan cheese.

ORANGE DILL SAUCE FOR ASPARAGUS (OR FISH)

Steps:

• Simmer the wine in a small saucepan for about 2 minutes, until the liquid is reduced by approximately 2 tablespoons.
• In a small bowl, combine the mayonnaise, the reduced wine, the zest and the dill and stir until it is smooth.
• Blend in the orange juice and taste. If it is too tart, add the optional sugar.
• Cover and refrigerate for at least a 1/2 hour to allow the flavors to blend.
• Cook asparagus by either steaming or blanching is salted water and let cool to room temperature.
• Serve with the sauce.

SAUTEED WHITE ASPARAGUS AND ENDIVE IN ORANGE SAUCE

Steps:

• Using a citrus zester, remove orange zest in very thin strips from half of the orange, and set aside. Using a sharp knife, remove and discard peel and pith from orange; cut orange crosswise into 1/4-inch-thick rounds; cut rounds into quarters, and set aside.
• Snap off and discard tough ends of asparagus. Using a vegetable peeler, remove outer layer of asparagus. Melt 1 tablespoon butter in a large saute pan over medium-high heat. Add asparagus and endive; saute until endive is golden brown, about 4 minutes.
• Add 5 tablespoons orange juice and 3/4 teaspoon salt; braise, covered, until just tender, about 8 minutes. Transfer asparagus and endive to plates; set aside in a warm place.
• Add wine, remaining 5 tablespoons orange juice, and Grand Marnier to pan. Swirl liquid, deglazing pan. Remove from heat; swirl in remaining tablespoon butter. Drizzle sauce over asparagus and endive; garnish with reserved orange pieces and zest. Serve immediately.

ASPARAGUS IN ORANGE SAUCE

Steps:

• 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.

ASPARAGUS WITH LOW FAT ORANGE SAUCE

Steps:

• Combine yogurt, mayonnaise, orange juice, orange peel, and cayenne. Let chill for 2 hours in refrigerator.
• Soak asparagus in water for 10 minutes. Break off woody ends (ends can be used to make a vegetable stock). Purists scrape off the bud triangles on the stalk (I am not a purist.).
• Set a round wire cooling rack (for cake pans or cookies) in a large frying pan. Pour water up to 1/4-inch below the cooling rack. Place asparagus on top of cooling rack. If necessary, form a second layer at a 90-degree angle to the first layer. Cover.
• Heat frying pan on medium-high heat to steam asparagus for 7 minutes.
• Place steamed asparagus spears on plates and top with a dollop of orange sauce. Garnish each serving with 2 half moons of orange slices.