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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|Serving Size: 1 Serving (1049g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.7mg||0 %|
|Potassium 240.7mg||6 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 14.8g|
|Protein 1.3g||2 %|
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Calories per serving: 70
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