French Toast with Roasted Asparagus and Orange Butter Sauce

Orange Butter Sauce:

1 1/2 cups dry white wine

3/4 cup fresh orange juice

2 small shallots, thinly sliced

1/2 cup heavy cream

12 tablespoons unsalted butter, cut into small pieces

1 teaspoon orange zest

kosher salt

fresh ground black pepper

Asparagus:

1 pound asparagus, cut into 1-inch pieces

2 teaspoons olive oil

kosher salt

fresh ground black pepper

French Toast:

4 large eggs

1 cup heavy cream

1 teaspoon orange zest

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 slices hearty bread (I used Honey-Wheat, but brioche, sour dough, or your favorite would work.)


Orange Butter Sauce:

Bring wine, orange juice and shallots to a boil in a large sauce pan.

Cook, stirring occasionally, until until reduced to 3 tablespoons, about 10 minutes.

Whisk in cream, cook and reduce by half, about 2 minutes.

Reduce heat to low.

Add butter, 1 piece at a time, whisking after each addition.

Strain into a heatproof bowl (to remove shallots).

Add orange zest; season with salt and pepper.

Keep warm.

Asparagus:

Preheat the oven to 475.

Toss asparagus with oil on a baking sheet.

Season with salt and pepper.

Roast until golden, about 8 minutes.

French Toast:

Whisk together eggs, cream, zest, salt, and pepper in a large bowl.

Pour mixture into a 9x13 baking dish and add bread.

Soak 2 minutes per side.

Heat a large non-stick skillet over medium-high heat until sizzling.

Add the bread and cook on 1 side until golden brown.

Flip and cook other side until golden brown.

Serving:

Top each slice of French toast with asparagus and drizzle with orange butter sauce.

Serve additional sauce on the side. (Serves 4)


http://my-plate.blogspot.com/2011/08/not-husband-approved.html


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