Ludwig van Food
Yields 4 servings
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
- 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
- Put the orange, lemon, sugar and tarragon into a large saute pan. Add orange juice and wine.
- Split vanilla bean lengthwise and scrape paste into orange juice.
- Add asparagus spears, cover and lightly simmer for 12-15 minutes.
- Add butter to the orange-wine sauce.
- Mix arrowroot with a little water to make a slurry.
- Remove asparagus stalks with tongs.
- Whisk in arrowroot and let thicken slightly.
- Meanwhile, cut asparagus in halves and plate.
- 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.