Asparagus in Orange Sauce

Peel the asparagus and cut off the ends. Peel with a vegetable peeler and cut into thin strips. Peel the orange with a sharp knife, so that all the white pith is gone. Cut out the orange slices and squeeze all the remaining juice. Peel the shallot and chop finely. Cut the peppers crosswise into strips.

Rinse the thyme, shake dry, and pluck off the leaves. Heat the olive oil in a pan and saute the asparagus with the scallions and peppers. Season with salt, sugar, and pepper. Deglaze with the Noilly Prat and the orange juice. Bring everything to a boil and add the vegetable stock and butter. Add the thyme leaves. Let the sauce reduce until it is slightly creamy, and the asparagus is al dente. Add the orange segments near the end of cookies time.