Asparagus with an Orange Mascarpone Dressing

Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About


  • 100 ml ( fl oz) half-fat crème fraîche
  • 50 g (2


  • Mix together the crème fraîche and mascarpone cheese until smooth. Finely grate a teaspoon of orange zest and halve and juice the oranges. Boil the juice and zest together in a pan until just a quarter of the liquid remains. Stir the zesty juice into the mascarpone cream and season well with a pinch of salt and twist of pepper.

  • Snap the woody end from each