Asparagus in Orange Sauce

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            FOOD FUNNY
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Thanks to Ladds Banks for this variation on a classic food funny
that I had never heard before:

A guy goes into a bar and says to the bartender, "I want a really
dry martini." The bartender says, "No problem, I can handle that."
The bartender pours the gin into the shaker, then picks up the
vermouth bottle. The customer says, "NO! Don't add any vermouth.
Just lean over the shaker and say the word 'vermouth.'" The
bartender looks at the guy, shrugs his shoulders, leans over and
says, "Vermouth." The customer exclaims, "NOT SO LOUD!"

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            TODAY'S RECIPE
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Once you've tried this recipe I think you'll agree that this sauce
would be great on many other vegetables such as broccoli,
cauliflower, and carrots.

Asparagus in Orange Sauce

1-1 1/2 lbs (450-675 g) fresh asparagus, trimmed
1 orange, peeled and sectioned
1 recipe basic white sauce (see below)
1/2 cup (125 ml) chopped cashews

Steam the asparagus until it is tender but still firm, about 5
minutes. Place on a serving platter or individual dishes. Stir the
orange sections into the white sauce and spoon over the asparagus.
Sprinkle the cashews over the sauce and serve immediately.
Serves 4 to 6.

Basic White Sauce (Bechamel Sauce)

2 Tbs (30 ml) butter
2 Tbs (30 ml) flour
1 cup (250 ml) milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg

Melt the butter in a saucepan over moderate heat. Stir in the flour
and cook for 2 to 3 minutes, until the flour aroma is gone. Add the
milk and stir with a wire whisk over moderate heat until the sauce
comes to a boil and has thickened. Season with salt, pepper, and
nutmeg. Makes about 1 cup (250 ml.)
Received on Wed Jan 3 06:32:47 2007