asparagus with ginger-orange butter

How To Make asparagus with ginger-orange butter

• 1

  Grate 2 teaspoons orange zest; place in small bowl.
• 2

  Squeeze juice.
• 3

  To orange zest, add butter, 1 tablespoon orange juice, cilantro, ginger and 1/4 teaspoon each salt and pepper.
• 4

  With portable mixer, beat to blend.
• 5

  Place on plastic wrap; roll up to form a 3-inch log, twisting ends.
• 6

  Freeze 30 minutes, or refrigerate overnight.
• 7

  After butter mixture has set, cook asparagus: peel bottom third of asparagus spears with vegetable peeler.
• 8

  In large, deep skillet, combine 2 cups water, remaining orange juice, 1 /2 teaspoon salt and the asparagus; heat to boiling.
• 9

  Reduce heat; simmer, partially covered, 4 minutes or until tender.
• 10

  Drain; place on platter.
• 11

  Remove butter from freezer; unwrap.
• 12

  Slice into 1/4-inch rounds; place on hot asparagus.
• 13

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