Asparagus With Ginger-orange Butter Recipe

Asparagus With Ginger-orange Butter Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
1: Navel orange,
5 tbsp: Unsalted butter, softened
2 tsp: Minced fresh cilantro or parsley,
1 tsp: Minced peeled fresh ginger root,
2 lbs: Asparagus, trimmed

Directions:

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


Source from luhu.jp