Sole-Wrapped Asparagus with Tangerine Beurre Blanc

Ingredients

• 1 pound medium asparagus
• 4 fresh tangerine zest
• ½ cup water
• ¼ teaspoon salt
• ½ cup unsalted butter
• ½ teaspoon fresh lemon juice
• 1 ½ tablespoons unsalted butter
• + 5 more ingredients
• • 2 tablespoons shallot
  • 4 5- to 6-oz skinless gray sole or flounder fillets
  • ½ cup fresh tangerine juice
  • 1 tablespoon shallot
  • 1 cayenne

Put oven rack in middle position and preheat oven to 450°F. Brush a 13- by 9-inch roasting pan with some of melted butter, then sprinkle shallot and zest in pan. Trim asparagus to about 7 inches long, then peel spears starting from 2 inches below tip of each. Arrange fish fillets, skinned sides u...

View full recipe at Epicurious