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1
Squeeze juice.
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2
To orange zest, add in butter, l Tbs.
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3
orange juice, cilantro, ginger and l/4 tsp each salt and pepper.
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4
With portable mixer, beat to blend.
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5
Place on plastic wrap; roll up to create 3-in.
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6
log, twisting ends.
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7
Freeze 30 min, or possibly chill overnight.
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8
2.
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9
After butter mix has set, cook asparagus: Peel bottom third of asparagus spears with vegetable peeler.
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10
In large, deep skillet, combine 2 c. water, remaining orange juice, 1/2 tsp salt and the asparagus; heat to boiling.
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11
Reduce heat; simmer, partially covered, 4 min or possibly till tender.
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12
Drain; place on platter Remove butter from freezer; unwrap.
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13
Slice into 1/4-in.
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14
rounds; place on warm asparagus.
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15
Makes 6 servings.
