Asparagus with Ginger-Orange Butter

Directions

1. Grate 2 teaspoon 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 teaspoon 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 teaspoon 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.