Zutaten für Asparagus With Ginger Orange Butter
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Zubereitung von Asparagus With Ginger Orange Butter
- Zest 2 teaspoons of orange peel using a microplane or fine grater.
- In a small bowl, combine the orange zest, 1/2 cup (1 stick) unsalted butter, softened, 1 tablespoon orange juice, 1 tablespoon chopped fresh cilantro, 1 tablespoon grated fresh ginger, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Using a hand mixer or stand mixer, beat the mixture until smooth and well combined.
- Spread the butter mixture onto a sheet of plastic wrap, shape into a 3-inch log, and twist the ends to seal.
- Freeze for at least 30 minutes, or refrigerate overnight until firm.
- While the butter is freezing, prepare the asparagus: peel the bottom third of each asparagus spear with a vegetable peeler.
- In a large, deep skillet, combine 2 cups water, 2 tablespoons orange juice, 1/2 teaspoon salt, and 1 pound asparagus spears.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to medium-low, cover partially, and simmer for 4-6 minutes, or until the asparagus is tender-crisp.
- Drain the asparagus well.
- Transfer the asparagus to a serving platter.
- Remove the frozen ginger-orange butter from the freezer and let it sit for a few minutes to soften slightly.
- Unwrap the butter and slice into 1/4-inch thick rounds.
- Top the asparagus with the ginger-orange butter slices.
- Serve immediately and enjoy! (Approximate nutritional information per serving: 120 calories, 5g protein, 6g carbohydrate, 10g fat, 26mg cholesterol, 271mg sodium).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
15g
Fat
30g
Carbs
3g
