** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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