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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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
| Ingredients:
1 Navel orange
5 Tablespoon(s) Unsalted butter, softened
2 Teaspoon(s) Minced fresh cilantro or parsley
1 Teaspoon(s) Minced peeled fresh ginger root
2 Pound(s) Asparagus, trimmed |
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