|Recipe Name:||Asparagus With Ginger-orange Butter||Submitted by:||Administrator|
|Number of Servings:||1|
1 Navel orange
5 Tablespoon(s) Unsalted butter, softened
2 Teaspoon(s) Minced fresh cilantro or
1 Teaspoon(s) Minced peeled fresh ginger
2 Pound(s) Asparagus, trimmed
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 From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
Nutrition (calculated from recipe ingredients)
Calories From Fat: 522
Total Fat: 59.5g