Steamed Asparagus with Orange Butter

By MissHeather

Ingredients

• 1 lb asparagus
• 1 orange
• 1 T Grand Marnier
• 1 T white wine vinegar
• 1/4 lb cold unsalted butter

Details

Servings 4

Preparation

Step 1

Trim and peel asparagus. Peel the stems if asparagus are thick. Steam until just tender, about 4-5 minutes.

Squeeze the orange and strain the juice. Reserve both pulp and juice.

In a nonreactive saucepan, combine the orange juice, Grand Marnier, and vinegar. Over medium heat reduce tto 2 T . Remove from the heat and whisk the butter into the liquid, 1 T at a time, until well incorporated and mixture is thick and creamy. Do not reheat or butter will melt. If the mixture becomes too thick, or the butter will not incorporate, hold the pan over simmering water to warm slightly.

Stir in the orange pulp and spoon the butter over the hot aspargus