| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
|
Navel orange |
| 5 |
tb |
Unsalted butter, softened |
| 2 |
ts |
Minced fresh cilantro or parsley |
| 1 |
ts |
Minced peeled fresh ginger root |
| 2 |
lb |
Asparagus, trimmed |
INSTRUCTIONS
1 Grate 2 tsp 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 tsp 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.
2. 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 tsp 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-in. rounds; place on hot asparagus.
Makes 6 servings.
Per serving: 120 calories, 5 g protein, 6 g carbohydrate, 10 g 6t, 26 mg
cholesterol, 271 mg sodium.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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