Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 kg asparagus
- 1 kg potato (s)
- 1 orange (s), untreated
- 1 bunch herbs (tarragon, rosemary, oregano, marjoram), possibly also dried
- butter
- salt
- sugar
For the sauce:
- 300 ml poultry stock, (glass)
- 100 g mascarpone
- salt and pepper
- 1 lime (s)
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, place in a buttered roasting pan, sprinkle with the sliced orange (leave the peel on), sprinkle with the herbs, sprinkle with salt and sugar. Close the roaster well and put it in the oven preheated to 200 degrees. After a quarter of an hour you can add about 150 ml of water. Cook for 50 minutes.
- In the meantime, cook the potatoes.
- Sauce:
- Heat 300 ml poultry stock (glass) with 100 g mascarpone and stir until creamy. Season with salt and pepper, add the juice and the grated zest of a lime and whip with the hand blender until frothy before serving.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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