White Asparagus in Orange-Lemon Butter

White Asparagus in Orange-Lemon Butter


Yields 4 servings



White Asparagus in Orange-Lemon Butter

White asparagus is Ludwig’s favorite vegetable. He says its appearance, coinciding with the full bloom of spring and the approach of summer, lifts his spirits after the long winter. I think it just feeds his musical ego since the stalks remind him of conductor’s batons. Treat yourself and serve this outdoors with a sparkling wine. Take time to enjoy being in the warmth and sharing this delicacy with family or friends.

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 1 orange, sliced into wedges
  • 1 lemon, quartered
  • 1½ tablespoons turbinado or sugar
  • 3 sprigs fresh tarragon
  • 1½ cups orange juice
  • ½ cup white wine
  • 1 vanilla bean
  • 20 stalks white asparagus, peeled and woody end removed
  • 4 tablespoons unsalted butter
  • 1 tablespoon arrowroot
  • 2 tablespoons chopped fresh chives


  1. Put the orange, lemon, sugar and tarragon into a large saute pan. Add orange juice and wine.
  2. Split vanilla bean lengthwise and scrape paste into orange juice.
  3. Add asparagus spears, cover and lightly simmer for 12-15 minutes.
  4. Add butter to the orange-wine sauce.
  5. Mix arrowroot with a little water to make a slurry.
  6. Remove asparagus stalks with tongs.
  7. Whisk in arrowroot and let thicken slightly.
  8. Meanwhile, cut asparagus in halves and plate.
  9. Pour some of the orange-vanilla-wine sauce over the asparagus, garnish with chives and serve.


Corn starch, potato starch or flour may be substituted for arrowroot.



488 cal


17 g


76 g


4 g
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