Asparagus with Ginger-Orange Butter
Yield
6 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
oranges
navel |
|
| 5 | tablespoons |
butter, unsalted
softened |
|
| 2 | teaspoons |
cilantro
minced fresh or parsley |
|
| 1 | teaspoon |
ginger root
fresh, peeled, minced |
|
| 2 | pounds |
asparagus
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
oranges
navel |
|
| 75 | ml |
butter, unsalted
softened |
|
| 1E+1 | ml |
cilantro
minced fresh or parsley |
|
| 5 | ml |
ginger root
fresh, peeled, minced |
|
| 907.2 | g |
asparagus
|
|
Directions
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.
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.
