Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Asparagus With Ginger-orange Butter Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
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 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

Nutrition (calculated from recipe ingredients)
Calories: 718
Calories From Fat: 522
Total Fat: 59.5g
Cholesterol: 152.7mg
Sodium: 2588.5mg
Potassium: 1848.6mg
Carbohydrates: 40.9g
Fiber: 12.4g
Sugar: 12g
Protein: 18.4g

Scale this recipe to Servings [?]