Ingredients
- 1 x navel orange
- 5 Tbsp. unsalted butter, softened
- 2 tsp chopped fresh cilantro or possibly, parsley
- 1 tsp chopped peeled fresh ginger, root
- 2 lb asparagus, trimmed
- 1 x grate 2 tsp orange zest, (col
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Asparagus With Ginger Orange Butter
Servings: 1
Directions
- Squeeze juice. To orange zest, add in 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 create 3-in. log, twisting ends. Freeze 30 min, or possibly chill overnight.
- 2. After butter mix has set, cook asparagus: Peel bottom third of asparagus spears with vegetable peeler. In large, deep skillet, combine 2 c. water, remaining orange juice, 1/2 tsp salt and the asparagus; heat to boiling. Reduce heat; simmer, partially covered, 4 min or possibly till tender.
- Drain; place on platter Remove butter from freezer; unwrap. Slice into 1/4-in.
- rounds; place on warm asparagus.
- Makes 6 servings.
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