This week I chose a light asparagus recipe for Kevin‘s collection of asparagus aspirations. And of course with white asparagus

Asparagus with light orange mustard sauce, egg and aragula

-==== REZKONV-Recipe – RezkonvSuite v1.1

Title: Asparagus with light orange mustard sauce, egg and aragula
Categories: WW
Yield: 4 Personen

600 grams Potatoes, peeled and quatered
Salt
2 kg White asparagus
1 tablesp. Mustard
1 tablesp. Whole-grain mustard
2 Oranges; the juice
1 teasp. Orange peel, grated
1/2 teasp. Corn or potatoe starch
60 grams Half and half
Salt
Pepper
Sweetener, optional
Or
Sugar, for non weight-watchers
4 Eggs
Clingfilm
1 small Handfull arugula

============================== SOURCE ==============================
Weight Watchers Germany, No. 3 2006
— Edited *RK* 05/04/2006 by
— Ulrike Westphal

1. Cook potatoes in salted water until tender, about 20 – 25 mins.

2. Cook aparagus in boiling and salted water about 10 to 12 min.

In a small bowl whisk orange juice, orange peel and starch together
and bring to a boil. Add asparus water and half and half and reheat.
Season to taste with salt, pepper and sweetener if reqired.

3. Put clingfilm into a big cup, carefully slide on egg into the
film and close with a thread. Repeat with remaining eggs and boil
bags for the last 10 mins with the potatoes.

4. Drain Asparagus and potatoes. Arrange all on a plate and decorate
with arugula.

: O-Title : Asparagus with light Orange Mustard Sauce, egg and
: > arugula

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Kevin Weeks from Knoxville, Tennessee, is a personal chef, cooking instructor and food writer. To say hewas a busy man is an understatement. He passed away on April 5, 2012.

more recipes with asparagus
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