Asparagus with Orange-Cream Sauce and Cashews Recipe

Asparagus with Orange-Cream Sauce and Cashews Recipe

  • 2 1/2 pounds fresh asparagus
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups heavy cream
  • salt to taste
  • ground white pepper to taste
  • 1 large orange – peeled, sectioned, and cut into large pieces
  • 1/2 cup chopped cashews
  • finely grated orange zest for garnish
  1. Place asparagus in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 2 to 4 minutes. Drain, and set aside.
  2. Melt butter in a small saucepan over low heat. Stir in flour and cook for about 2 minutes, stirring constantly. Gradually whisk in cream and cook for about 5 minutes, stirring constantly, or until lightly thickened. Season to taste with salt and white pepper. Remove from heat, and stir in orange pieces.
  3. Arrange asparagus on a serving platter, and season lightly with salt. Pour cream sauce over asparagus, and sprinkle with chopped cashews and orange zest. Serve immediately.
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