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Christine Geery

Christine Geery
February 17
I've never played by the rules. I was absent the day they handed those out. I believe in being kind, playing fair, laughing often, not judging others and drinking red wine. And I always kiss my Sweetie goodnight. It may lead to other fun stuff. +++++++++++++++++++++++++++++ Life is short!  Break the rules!  Forgive quickly!  Kiss slowly! Love truly, Laugh uncontrollably... And never regret anything that made you smile. +++++++++++++++++++++++++++++ Always remember that stressed spelled backwards is desserts. +++++++++++++++++++++++++++++ Part of the secret of a success in life is to eat what you like and let the food fight it out inside. ~ Mark Twain


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FEBRUARY 22, 2012 12:05PM

A Scrumptious Sauce For Zanelle's Asparagus

Rate: 19 Flag
I can eat asparagus any way it is presented to me, as long as it is not overcooked. But then I came across this wonderfully silky sauce from Marianne Esposito and had to try it. Reading Zanelle's post yeserday made me think of it so here it is and I hope you'll try it. I know you'll love it and find more uses for it too.
Orange Sauce
2 tbsp. unsalted butter
3 large egg yolks
1-2 tbsp. red wine vinegar
zest from 1 orange
juice from 1 orange
salt and pepper
Melt butter in the top of a double boiler or a  bowl placed over a pot of simmering water.
Whisk the egg yolks and cook until the yolks are well blended  with the butter. Keep the heat low enough to not sramble the eggs.
Slowly whisk in the vinegar, orange zest and juice. 
Season with salt and pepper to taste.
Serve warm over asparagus, fennel or any vegetable of your choice.
Bon Appetit

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Wow aren't you the good one!
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............... *•.¸.•* ♥⋆★•❥ Peace and ♥ L☼√Ξ ☼ ♥
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And it actually sounds good for you. Better than plain butter drizzled all over them or mayo or cheese. Let's the asparagus flavor shine thru. Thank you Thank you!!
This sounds delicious, Christine! :)
Sounds delicious and well worth trying.

I hope I can manage not to scramble the eggs.
The orange says it all.
Oh my god woman hahaha
Christine, love you, hate asparagus. AAhhhhaaaa!!!
I might have to make this just to dip my finger into...I cannot keep asparagus in the house for more than 24 hours! Trader Joe's frozen grilled asparagus.....mmmmmmmm.........Thank you for this!
Scanner, you can use this on anything.
This could get me to try asparagus anew!

Nice, Christine, it would probably go well as an artichoke dip too. And call it "Sauce à l'Orange" - has a more upbeat sound. :o)

Okay. I am going to try this! It sounds so delicious.
Well that's great, Jon
Fusun, now that's a better name. I think it would go with just about any vegetable
Miguela, You'll love it.
Hmm... I've never had orange scrambled eggs.
Chrissie, I have orange scrambled eggs all the time cause I get those fresh eggs from the neighbor.
Sounds wonderful...thanks, can't wait to try this!
I love you, so I comment, but asparagus, AAAHHHaaahhhaahhhaa~
Sounds good. But like a bit of work. I just put olive oil and vinegar on everything.
My mother was big into canned vegetables - the store bought kind- I dreaded the asparagus which was slimy, fussy and soggy. It literally would make me gag. It wasn't til after I was married that my bride served me fresh asparagus and she and asparagus are still my favorites 40 years later. This recipe sounds amazing. R
Yummy, will have to try when mine comes up!
From the land of oranges and alligators, thank you!
I love asparagus and I love orange flavors, and this sauce looks like the perfect marriage of both.
This sounds really good - I'm going to send it to my sister, a big asparagus fan. Thank you!
Thanks for this. Sounds delish. All best, Madeline
I bet that would be delish over salmon or pork chops. YUM!
One time we had a "Fry Off" party at our house. We had done the trendy deep fry a turkey thing around Thanksgiving. That left us with tanker load of used oil that had to be used or tossed. The peanut oil for that trendy bird is nearly prohibitive in it's expense. So, we decided that we'd fire it up (figuratively, of course) and fry a bunch of stuff. Everybody had to come up with things to fry. I have great friends. Very imaginative folk. We fried asparagus, cauliflower, chunks of ham and pork, bananas, one of my husband's boots, a friend's hat, and some other stuff. The sauce you have here would have been a perfect dipping agent for this melange of fry-o-lator madness. Next time. Next time it's fried zucchini, tomatoes, chunks of Mary's Cake and whatever all else we can throw in with that marvelous sauce. Anybody want to come over?