Braised White Asparagus With Blood-Orange Sauce

• 1 pound very thick white asparagus
• 1 cup lightly seasoned chicken stock, approximately
• 2 1/2 tablespoons salted butter
• 1 bay leaf
• 4 blood oranges
• Sea salt
• 1 tablespoon extra virgin olive oil
• Freshly ground black pepper

1. Snap off ends of asparagus.
2. Trim triangular leaves from sides, and peel spears.
3. Place in single layer in heavy saucepan.
4. Add enough stock to come about halfway up sides of spears.
5. Add 2 tablespoons butter, place bay leaf on top, cover and cook over medium-high heat about 8 minutes, until spears are very tender.
6. Meanwhile juice 3 blood oranges.
7. Place all but 1 tablespoon juice in another saucepan, and simmer until reduced to 3 tablespoons.
8. Whisk in remaining butter, and season lightly with salt and pepper.
9. Set aside.
10. Peel remaining orange, removing all pith.
11. Divide into segments, removing all membrane.
12. Drain asparagus well, and place side by side on each of two large plates.
13. Spoon blood orange sauce onto plates around spears.
14. Drizzle asparagus with oil, allowing some droplets to fall into sauce.
15. Dust lightly with salt and pepper.
16. Top with cluster of blood-orange segments, and serve.

white asparagus, chicken, butter, bay leaf, oranges, salt, extra virgin olive oil, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7856 (may not work)