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.