Ingredients

Instructions

  1. Grate 2 teaspoons orange zest; place in small bowl.
  2. Squeeze juice.
  3. To orange zest, add butter, 1 tablespoon orange juice, cilantro, ginger and 1/4 teaspoon each salt and pepper.
  4. With portable mixer, beat to blend.
  5. Place on plastic wrap; roll up to form a 3-inch log, twisting ends.
  6. Freeze 30 minutes, or refrigerate overnight.
  7. After butter mixture has set, cook asparagus: peel bottom third of asparagus spears with vegetable peeler.
  8. In large, deep skillet, combine 2 cups water, remaining orange juice, 1 /2 teaspoon salt and the asparagus; heat to boiling.
  9. Reduce heat; simmer, partially covered, 4 minutes or until tender.
  10. Drain; place on platter.
  11. Remove butter from freezer; unwrap.
  12. Slice into 1/4-inch rounds; place on hot asparagus.
  13. Per serving: 120 calories, 5 g protein, 6 g carbohydrate, 10 g 6t, 26 mg.
  14. cholesterol, 271 mg sodium.