Spring Asparagus
with Orange Butter Sauce and Fennel
The flavors of oranges, licorice and asparagus have a natural affinity for each other and the butter sauce has a sharp, fresh flavor which makes this dish a wonderful accompaniment to poached or grilled salmon.
- 1 pound fresh asparagus
Sauce:
3 egg yolks1/2 oz. Pernod4 tablespoons orange juice1/2 cup hot, melted butter1 teaspoon grated orange zest1/2 teaspoon saltPinch cayenne
Garnish:4 oranges (segments only)
- 1 cup thinkly shaved fennel bulb (white only)
- First, prepare the sauce. In a small, heavy pan whisk the egg yolks with the Pernod and half the orange juice until creamy. Set the pan over medium heat and whisk continuously for about 3 minutes until the yolks are thickened and you see faint whisps of steam rising. You will also begin to see the bottom of the pan between strokes. Do not let the eggs get too hot or they will scramble. Immediately remove pan from the heat and whisk in the hot butter in a thin stream. Blend in the remaining orange juice, orange zest, salt and cayenne. The sauce should be fairly thick. Keep warm.
- Bring a large pot of salted water to a boil. Trim the asparagus and, if the butt end is tough, peel the outer skin. Drop the asparagus into the boiling water and bring it back to a boil over the highest heat. Cook for 3 minutes. Drain thoroughly and serve on a bed of the orange and fennel. Drizzle sauce over all.
