What to eat in spring? Asparagus is a springtime vegetable par excellence, and it’s back! Concerning the price, it’s finally becoming accessible… For this first time of the year in my kitchen, I chose green asparagus that offers a delicate and fragrant flavor; it’s accompanied with an orange and shallots sauce. Normally you don’t have to peel asparagus unless they are a bit woody, but green asparagus are more tender than whites. So simply remove a small portion of the base and wash quickly.
- 1 lb (500g) green asparagus
- 1 orange zest, finely grated + orange juice
- 1 shallot (finely chopped)
- 3 tablespoons olive oil
- 1 teaspoon of white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper
1. Cook asparagus in boiling, salted water for about twenty minutes (cooking time starts when water reaches the boiling point). To check doneness, just prick with a knife. Tip: if you enter it like butter, it’s cooked!
2. Remove asparagus from hot water. To maintain their beautiful green color, soak asparagus in iced water immediately for 20 seconds.
3. Then drain asparagus by placing them on absorbent paper or a cloth.
4. Meanwhile, prepare the sauce: put all the ingredients in a bowl covered tightly with a lid and shake hard to mix everything well.
5. Serve asparagus with a drizzle of orange sauce.