EatSmarter exclusive recipe

Orange-Tarragon Asparagus 

Orange-Tarragon Asparagus - Orange-Tarragon Asparagus - Classic food that even beginner cooks can pull off - and in less than an hour!
Orange-Tarragon Asparagus - Classic food that even beginner cooks can pull off - and in less than an hour!

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Calories:370 kcal
Difficulty:easy
Preparation:50 min
Ready in:50 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories370 kcal(19%)
Protein41 g(82%)
Fat14 g(18%)
Carbohydrates17 g(7%)
Added Sugar1 g(1%)
Roughage6 g(20%)

Recipe development: EAT SMARTER

Ingredients

For servings

2.64 poundswhite Asparagus
2Shallots
2small Organic orange
4 sprigsTarragon
14 ouncesvery small Potatoes
Salt
1 ounceCultured butter
¾ cupsWhite wine
½ cupsVegetable broth
1 teaspoonSugar
Pepper
4Salmon (with skin, about 180 grams)
1 tablespoonOlive oil
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Kitchen Utensils

1 Peeler, 1 Small knife, 1 Large knife, 1 Vegetable brush, 1 Pot, 1 Roasting pan, 1 Tablespoon, 1 Teaspoon, 1 Measuring cups, 1 Brush, 1 Grill pan, 1 Slotted spoon, 1 Sieve, 1 Paper towel, 1 Wooden spoon

Directions

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1 Rinse and dry asparagus, trim off woody ends and peel spears.
2 Peel shallots and chop finely. Rinse oranges in hot water, wipe dry and cut into thin slices. Rinse tarragon and shake dry.
3 Scrub potatoes thoroughly under running water and cook in a pot of boiling salted water until knife-tender, 20-25 minutes.
4 Meanwhile, heat butter in a braiser. Sauté shallots until translucent. Pour in wine and broth.
5 Place spears in the braiser. Season with sugar, salt and pepper. Top asparagus with orange slices and tarragon sprigs. Bring to a boil, cover and cook until crisp-tender over low heat, 12-14 minutes.
6 Rinse the salmon fillets and pat dry with paper towels. Brush on both sides with oil.
7 Heat a grill pan (or preheat broiler). Grill salmon in the pan (or broil in a baking dish) for 3-4 minutes. Season with salt and pepper.
8 Drain potatoes and cut in half.
9 Lift asparagus from the broth and divide among plates along with orange slices and salmon. Drizzle with a bit of broth and garnish with tarragon from pan. Serve with potatoes.
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