23 d’abr. 2005

Asparagus in Orange-Vanilla-Butter with Scallops

800g Asparagus
50g Butter
2 Shallots
1 tbsp sugar
150 ml white wine
1 orange (organic preferably)

Orange Vanilla Butter

20g Butter
2 Shallots in little cubes
1 cask of Orange, organic
80 ml Asparagus stock
juice of 2 oranges
1 vanilla husk
60g ice cold butter
Filets of 2 oranges
2 tbsp battered cream
2 tbsp parsley<
salt and chili to taste

12 Scallops
olive oil
salt, pepper

Clean the asparagus and cut it into 3cm long pieces. Let the butter melt in a pan, add the 2 halfed shallots. Add sugar and let it melt. Join the white wine and the asparagus. Add the sliced orange and the thyme. Let it simmer for around 15 minutes until the asparagus is al dente. Keep the stock.

For the Orange-Vanilla-Butter melt the butter, fry shallots and the cask of an orange. Join the stock and the orange juice, add the vanilla. Reduce to nearly half. Bind it with the cold butter, add salt and chili to taste. Join the orange filets and the batterd cream. Pour over the asparagus.

Fry the scallops with the herbs in olive oils. Serve the asparagus in deep dishes with the fried scallops on top.

Variation: instead of the scallops try sweetbread.