Recipe by lazyme
I found this on the internet years ago. It's easy and the butter is made ahead and frozen. The butter is also good on all kinds of veggies. From Al Rice, North Pole Alaska. The cook time is the freezing time.
Top Review by DailyInspiration
Delicious dish and it makes a really great presentation as well. Loved the flavors -- DH and I polished off all of it -- no leftovers. Served this asparagus with a rotisserie chicken injected with a soy sauce/orang juice sauce. The two of these dishes really went well together. Made for Spring PAC, April, 2014.
- 1 navel orange
- 5 tablespoons unsalted butter, softened
- 2 teaspoons fresh cilantro or 2 teaspoons parsley, minced
- 1 teaspoon fresh ginger, minced
- 3⁄4 teaspoon salt, divided
- 1⁄4 teaspoon pepper
- 2 lbs asparagus, trimmed
Directions See How It's Made
- Grate 2 teaspoons orange zest; place in small bowl.
- Squeeze juice.
- To orange zest, add butter, 1 tablespoon orange juice, cilantro, ginger and 1/4 teaspoon each salt and pepper.
- With portable mixer, beat to blend.
- Place on plastic wrap; roll up to form a 3-inch 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, 1 /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 1/4-inch rounds; place on hot asparagus.
- Per serving: 120 calories, 5 g protein, 6 g carbohydrate, 10 g 6t, 26 mg.
- cholesterol, 271 mg sodium.