White asparagus according to Jarzynova - fried asparagus, served with orange Beurre Blanc sauce

How do you prepare and serve white asparagus? For me, it is usually boiled in water and served with breadcrumbs browned in butter.

białe szparagi pomarańczowy sos maślany beurre blanc

Everyone liked this asparagus with breadcrumbs and there was no reason to change it. Probably it would have been so until now, if I hadn't seen Dominika Wójciak, Jarzynova, white asparagus in a wonderfully pink sauce. My curiosity about the taste prevailed, and on the same day I prepared asparagus. My sauce is orange because that's what I had. Next time I'll make a blood red orange sauce. I am very curious if a different variety of orange, apart from the color, will also affect the taste?



a bunch of white asparagus

1 tablespoon of butter


white pepper (can also be black)


skin rubbed from 1 orange

juice from 2-3 oranges

1 teaspoon of honey mustard (I gave Dijon)



100 g of butter



Peel the asparagus, starting 2-3 cm below the head. The heads are the most delicate and delicious, so let's keep them whole. Cut off the hard tip, about 2 cm from the underside of the asparagus. Place the prepared asparagus in a pan with a spoon of butter, season with salt and pepper. White asparagus likes to be stewed slowly in butter. We start to heat the whole thing over medium heat so that the asparagus is slightly browned. We make sure that the butter does not burn. When the asparagus is browning, reduce the heat and stew the asparagus, covered, for about 5 - 10 minutes, until soft. With this method, the asparagus will cook in its own sauce and will not be watery.


Put the grated skin and orange juice in a wide saucepan. Heat it up until the juice evaporates to 1/4 of its original volume. Add 1 teaspoon of mustard, a little freshly ground pepper and a pinch of salt to the juice. Stir until the sauce is uniform.
Keep the sauce on low heat and, stirring all the time, add a piece of cold butter, spreading it in the warm sauce. We twist the butter into the sauce until it has a glassy, ​​thick consistency.

Put the asparagus on a platter and pour the orange-and-butter sauce over it.

also check

Silesian dumplings with asparagus and caramelized pumpkin seeds


Fried and roasted chicken with sweet potatoes and asparagus


Pickled green and purple asparagus - home-made silage


Beetroot Fucki - fried beetroot and sauerkraut pancakes



Bernadeta 2021-06-12 20:39:43

Lubię szparagi, często robię ale w takim sosie jeszcze nie.


TajemniceSmaku 2021-06-17 21:12:49

To też był mój pierwszy raz 😉 Pyszności!


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