By: Littlefoods
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Ingredients
Serves Tool
Serves To:USMetric| 1/2 | Cup(c) | butter | |
| 1/3 | Cup(c) | shallots, minced | |
| 1 1/4 | Teaspoon(t) | dijon mustard | |
| 3 2/3 | Cup(c) | orange juice | |
| 1 | orange, sliced (optional) | ||
| 2 | Pound(lb) | asparagus |
Preparation
Snap off and discard tough ends of asparagus. Peel stalks, if desired. In a wide frying pan, bring 1 inch of water to a boil over high heat. Add asparagus. Cover and cook just until barely tender when pierced, about 5 minutes. Drain, transfer to a platter, and keep warm. Melt 1 tablespoon of the butter in a small pan over medium heat. Add shallots and cook, stirring often, for 1 minute. Add mustard and orange juice. Bring to a boil over high heat. Boil, stirring occasionally, until reduced to 1/3 cup. Reduce heat to low and add remaining 7 tablespoons butter all at once. Cook, stirring constantly, until butter is melted and sauce is smooth. Spoon sauce over asparagus and garnish with orange slices, if desired.