Asparagus With Ginger Orange Butter

Ingredients

1 navel orange 5 tbsp unsalted butter, softened 2 tsp minced fresh cilantro or parsley 1 tsp minced peeled fresh ginger root 2 lb asparagus, trimmed	Advertisements

Preparation
 
1 Grate 2 tsp orange zest (colored part of peel); place in small bowl.
Squeeze juice. To orange zest, add butter, l Tbs.orange juice,
cilantro, ginger and l/4 tsp each salt and pepper. With portable
mixer, beat to blend. Place on plastic wrap; roll up to form 3-in.
log, twisting ends. Freeze 30 minutes, or refrigerate overnight.

2. After butter mixture has set, cook asparagus: Peel bottom third of
asparagus spears with vegetable peeler. In large, deep skillet,
combine 2 cups water, remaining orange juice, ~ /2 tsp salt and the
asparagus; heat to boiling. Reduce heat; simmer, partially covered, 4
minutes or until tender. Drain; place on platter Remove butter from
freezer; unwrap. Slice into 1/4-in. rounds; place on hot asparagus.

Makes 6 servings.

Per serving: 120 calories, 5 g protein, 6 g carbohydrate, 10 g 6t, 26
mg cholesterol, 271 mg sodium.

From the files of Al Rice, North Pole Alaska. Feb 1994

 

 
Servings:
1

 

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