---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Asparagus with Ginger-Orange Butter
 Categories: Vegetables
      Yield: 1 servings
 
      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
 
  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
 
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