Asparagus with Ginger-Orange Butter

1. 1

   Grate 2 teaspoon orange zest (colored part of peel); place in small bowl.

2. 2

   Squeeze juice.

3. 3

   To orange zest, add butter, l Tbs.

4. 4

   orange juice, cilantro, ginger and l/4 teaspoon each salt and pepper.

5. 5

   With portable mixer, beat to blend.

6. 6

   Place on plastic wrap; roll up to form 3-in.

7. 7

   log, twisting ends.

8. 8

   Freeze 30 minutes, or refrigerate overnight.

9. 9

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

10. 10

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

11. 11

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

12. 12

    Drain; place on platter Remove butter from freezer; unwrap.

13. 13

    Slice into 1/4 in.

14. 14

    rounds; place on hot asparagus.

* Per serving · 4 servings · Values may vary.

No additional tips available.