---------- 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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