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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Asparagus With Ginger-Orange Butter

Date Added: December 03, 2009


1 Unit Orange
5 Tablespoons Unsalted Butter softened
2 Teaspoons Fresh Cilantro or parsley
1 Teaspoon Fresh Ginger
2 Pounds Asparagus trimmed
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1. 1 Grate 2 tsp orange zest (colored part of peel); place in small bowl.

2. Squeeze juice. To orange zest, add butter, l Tbs.

3. orange juice, cilantro, ginger and l/4 tsp each salt and pepper.

4. With portable mixer, beat to blend. Place on plastic wrap; roll up to form 3-in.

5. log, twisting ends. Freeze 30 minutes, or refrigerate overnight.

6. After butter mixture has set, cook asparagus: Peel bottom third of asparagus spears with vegetable peeler.

7. In large, deep skillet, combine 2 cups water, remaining orange juice, ~ /2 tsp salt and the asparagus; heat to boiling.

8. Reduce heat; simmer, partially covered, 4 minutes or until tender.

9. Drain; place on platter Remove butter from freezer; unwrap.

10. Slice into 1/4-in. rounds; place on hot asparagus.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Asparagus, Oranges, Cilantro allergies.
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