Ingredients

• For the Asparagus

  • 1 pound asparagus, cut diagonally into 1-inch pieces
  • 2 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper

• For the French Toast

  • 4 large eggs
  • 1 cup heavy cream
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 4 one-inch-thick brioche slices
  • 1 1/2 ounces (3 tablespoons) unsalted butter

• For the Orange Beurre Blanc

  • 1 1/2 cups dry white wine
  • 1/2 cup plus 2 tablespoons fresh orange juice (from 2 oranges)
  • 2 small shallots, thinly sliced
  • 1/2 cup heavy cream
  • 6 ounces (1 1/2 sticks) unsalted butter, cut into small pieces
  • 1 teaspoon finely grated orange zest
  • Coarse salt and freshly ground pepper