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Ingredientes
- 1 x navel orange
- 5 Tbsp. unsalted butter, softened
- 2 tsp chopped fresh cilantro or possibly, parsley
- 1 tsp chopped peeled fresh ginger, root
- 2 lb asparagus, trimmed
- 1 x grate 2 tsp orange zest, (col
Direcciones
- Squeeze juice. To orange zest, add in 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 create 3-in. log, twisting ends. Freeze 30 min, or possibly chill overnight.
- 2. After butter mix has set, cook asparagus: Peel bottom third of asparagus spears with vegetable peeler. In large, deep skillet, combine 2 c. water, remaining orange juice, 1/2 tsp salt and the asparagus; heat to boiling. Reduce heat; simmer, partially covered, 4 min or possibly till tender.
- Drain; place on platter Remove butter from freezer; unwrap. Slice into 1/4-in.
- rounds; place on warm asparagus.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 649g | |
| Calories 653 | |
| Calories from Fat 512 | 78% |
| Total Fat 58.32g | 73% |
| Saturated Fat 36.69g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 19mg | 1% |
| Potassium 1157mg | 33% |
| Total Carbs 30.99g | 8% |
| Dietary Fiber 12.2g | 41% |
| Sugars 17.21g | 11% |
| Protein 12.09g | 19% |
