Recipes, Entrées

Asparagus with orange butter

Asparagus with orange butter

For 4 people

Difficulty: easy

Price: medium

Ingredients

  • 20 green asparagus spears
  • 2 organic oranges
  • 150 g of unsalted butter, cut into small cubes and kept in the freezer
  • 2 g of salt
  • 8 g of olive oil (about 1/2 tablespoon)

Ustensils

Preparation

Zest one orange. Cut the zest into a fine julienne. Place it in a saucepan and cover with cold water. Bring to a boil for 30 seconds, then drain.

Squeeze the juice from the 2 oranges.

Preparing the asparagus: remove the “scales,” peel the lower part, and wash the asparagus.

Heat the olive oil over low heat in a pan. Add the asparagus and salt. Sauté without browning for 1 minute, then add a little water to reach halfway up the asparagus and add the orange zest. Cook for 3 to 4 minutes (until the water has evaporated). Set aside.

Making the orange butter: reduce the orange juice by about three-quarters (until it reaches a syrupy consistency). Whisk in the butter all at once over medium heat.

Plate and enjoy!

A recipe by :

Philippe LARUELLE
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A journey marked by prestigious credentials:

Educated in renowned hospitality schools and trained under great French Chefs such as Christian WILLER (Le Martinez – Cannes), Emilie JUNG (Le Crocodile – Strasbourg), Joël ROBUCHON (Paris), and Alain Ducasse (Monaco), Philippe Laruelle also served at the Ministry of National Education as the personal chef to the Minister.

Named Maître Cuisinier de France at the age of 29, he is now a member of its executive board.
Finalist in the 2004 Meilleur Ouvrier de France (MOF) competition in the cuisine category.
Actively involved in international culinary associations such as Club Prosper Montagné and Les Disciples d’Escoffier.
Culinary Advisor for the Collège Culinaire de France.

In 1995, Philippe Laruelle took over his family’s inn in Le Valtin, in the Vosges region, where he established a hotel, a gourmet restaurant, and his own cooking school.

He joined the company DE BUYER in April 2016 as a chef, trainer, and demonstrator.

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