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
600 grams Potatoes, peeled and quatered
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
Sugar, for non weight-watchers
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
: O-Title : Asparagus with light Orange Mustard Sauce, egg and
: > arugula
Kevin Weeks from Knoxville, Tennessee, is a personal chef, cooking instructor and food writer. To say hewas a busy man is an understatement.
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