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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