White Asparagus with a Blood Orange Reduction

We were thinking that between the Superbowl beefy food, and Valentine’s chocolates, perhaps a short detox is in order!  Bored with steamed broccoli and even slightly tired of roasted vegetables, we are putting a shout out for new, creative ways to serve seasonal veggies and in this case, fruits.

And we so proudly announce to you a new crush, on the blood orange fruit.  For those not familiar, the blood orange is a wonderful winter fruit.  An offspring of the traditional sweet orange, blood oranges are typically native to Sicily and Spain, and are harvested from early to mid winter.  Their deep red flesh comes from a pigment called anthocyanin, a powerful antioxidant present in açaí, concord grapes, cranberries and raspberries.    How do they taste?  Less acidic than other oranges, blood oranges tend to have a rich, both sweet and tart flavor, with berry undertones.  While shopping, choose a heavy feeling blood orange with a thin skin for the juiciest fruit.  A slight green tinting of the rind is fine.  They’ll keep in the refrigerator for up to one month, or on the counter for approximately a week.

Our video today features the lovely host Carolyn Jennings from Chic Tv with chef Cedric Tovar from the NYC Park Avenue Peacock Alley Restaurant.   He whips up a gorgeous looking braised white asparagus, and serves it with a dressing made from blood orange juice.   Click the “read more” to watch the video and for the recipe.

BRAISED WHITE ASPARAGUS WITH BLOOD-ORANGE SAUCE
Chef Cedric Tovar

Time: 30 minutes

1 pound very thick white asparagus
1 cup lightly seasoned chicken stock, approximately
2 1/2 tablespoons salted butter
1 bay leaf
4 blood oranges
Sea salt
1 tablespoon extra virgin olive oil
Freshly ground black pepper.

1. Snap off ends of asparagus. Trim triangular leaves from sides, and peel spears. Place in single layer in heavy saucepan. Add enough stock to come about halfway up sides of spears. Add 2 tablespoons butter, place bay leaf on top, cover and cook over medium-high heat about 8 minutes, until spears are very tender.

2. Meanwhile juice 3 blood oranges. Place all but 1 tablespoon juice in another saucepan, and simmer until reduced to 3 tablespoons. Whisk in remaining butter, and season lightly with salt and pepper. Set aside. Peel remaining orange, removing all pith. Divide into segments, removing all membrane.

3. Drain asparagus well, and place side by side on each of two large plates. Spoon blood orange sauce onto plates around spears. Drizzle asparagus with oil, allowing some droplets to fall into sauce. Dust lightly with salt and pepper. Top with cluster of blood-orange segments, and serve.

Yield: 2 servings.

PS. Do you want to try a blood orange cocktail for dessert? Ok, I know we said detox, but think of those antioxidants! The adorable chef Mark Tafoya has a delicious looking blood orange granita recipe, check it!