Title: Asparagus with orange butter
 Categories: Side dish, Asparagus, Vegetables
      Yield: 4 Servings
 
           Juice and zest of 2 oranges
    1/4 c  White wine
      1 tb Minced shallots
      2 tb Heavy cream
      1    Stick Cold butter; cubed
           Salt; to taste
           Freshly-ground black pepper;
           -to taste
      2 lb Asparagus
 
  In a small saucepan combine orange juice, wine and shallots and bring
  to a boil over medium heat. When liquids have reduced by half, add
  cream. Bring to a boil and reduce heat to very low. Add butter, a few
  small pieces at a time, whisking constantly. Add more butter just as
  last pieces melt, and continue whisking until all butter is added.
  Season to taste with salt and pepper. Set aside in a warm but not hot
  place. Meanwhile, bring a deep saucepan of salted water to a boil. If
  asparagus are tough, peel stems before cooking. For a pretty
  presentation, line up tips and chop stems to same length. Tie
  asparagus loosely together in two or three bunches with two pieces of
  butchers' twine each. Add asparagus bundles to pot, stem ends down,
  and boil until you can squeeze a piece between your fingers and it is
  tender but not soft, 8 to 10 minutes. Drain, remove strings and place
  on a serving platter. Drizzle orange sauce over and sprinkle with
  orange zest. This recipe yields 4 servings.