An asparagus recipe for gourmets:
For the orange sauce 0, 3 liters of freshly squeezed orange juice, 30 g sugar, 1 tbsp. Grated orange peel, juice of half a lemon with the 0, 2 liters of clear soup boil.
Strain the concentrate and add 40 g butter in small flakes. Season with salt and cayenne pepper and serve separately with 2 kg of cooked green asparagus.
You can garnish the dish with fillets of half an orange (per unit) and leftovers from the orange peels.
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