Yield: 1 servings
|5 tablespoons||Unsalted butter, softened|
|2 teaspoons||Minced fresh cilantro or parsley|
|1 teaspoon||Minced peeled fresh ginger root|
|2 pounds||Asparagus, trimmed|
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 ¼-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