Asparagus With Ginger-Orange Butter

1. 1

   Grate 2 teaspoons orange zest; place in small bowl.

2. 2

   Squeeze juice.

3. 3

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

4. 4

   With portable mixer, beat to blend.

5. 5

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

6. 6

   Freeze 30 minutes, or refrigerate overnight.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Drain; place on platter.

11. 11

    Remove butter from freezer; unwrap.

12. 12

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

13. 13

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

14. 14

    cholesterol, 271 mg sodium.

* Per serving · 4 servings · Values may vary.

No additional tips available.