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FrenchToast, Asparagus&Orange BurreBlanc




Source of Recipe


Martha Stewart Living May 2009






List of Ingredients



• ORANGE BURRE BLANC
  
• 1 1/2 Cup dry white wine
  
• 1/2 + 2 Tbl fresh OJ
  
• 2 small shallots, thinly sliced
  
• 1/2 cup heavy cream
  
• 6 oz (1.5 sticks) butter, cut into small pieces
  
• 1 tsp fine grated orange zest
  
• S&P
  
• ASPARAGUS
  
• 1 lb asparagus, cut diagonally
  
• 2 tsp EVOO
  
• S&P
  
• TOAST
  
• 4 large eggs
  
• 1 cup heavy cream
  
• 1 tsp fine grated orange zest
  
• 1/2 tsp salt
  
• 1/2 tsp pepper
  
• 4 one-in thick brioche slices
  
• 1.5 oz butter (3 tbl)
  






Instructions



1. Make the orange burre blanc: bring wine, 1/2 cup OJ and the shallots to a boil in a large skillet. Cook, stirring occasionally, until reduced to 3 tbl, about 10 minutes. Whisk the cream and cook until reduced by 3-quarters, about 2 minutes. Reduce heat to low. Add bitter, piece at a time, whisking after each addition. Strain into a heatproof bowl and add remaining 2 tbl OJ and zest. Season with S&P. Thin with water if too thick, cover and keep warm.
   
2. Make asparagus: Preheat oven to 475. Toss in oil spread on rimmed baking sheet. Season with S&P. Roast until golden, about 8 minutes.
   
3. Make french toast: Whisk together eggs, cream, zest, S&P in large bowl. Pour mix into baking dish, add brioche and soak, 2 minutes per side. Melt butter in skillet over med-high heat until sizzling. Add brioche and cook on 1 side until golden, about 4 minutes. Flip and cook until golden, 2 minutes. Top each with asparagus and drizzle with orange burre blanc.