Asparagus with Ginger-Orange Butter

• 1 each oranges navel
• 5 tablespoons butter, unsalted softened
• 2 teaspoons cilantro minced fresh or parsley
• 1 teaspoon ginger root fresh, peeled, minced
• 2 pounds asparagus

1. Grate 2 teaspoon orange zest (colored part of peel); place in small bowl.
2. Squeeze juice.
3. To orange zest, add butter, l Tbs.
4. orange juice, cilantro, ginger and l/4 teaspoon each salt and pepper.
5. With portable mixer, beat to blend.
6. Place on plastic wrap; roll up to form 3-in.
7. log, twisting ends.
8. Freeze 30 minutes, or refrigerate overnight.
9. After butter mixture has set, cook asparagus: Peel bottom third of asparagus spears with vegetable peeler.
10. In large, deep skillet, combine 2 cups water, remaining orange juice, ~ /2 teaspoon salt and the asparagus; heat to boiling.
11. Reduce heat; simmer, partially covered, 4 minutes or until tender.
12. Drain; place on platter Remove butter from freezer; unwrap.
13. Slice into 1/4 in.
14. rounds; place on hot asparagus.

oranges, butter, cilantro, ginger root, asparagus

Taken from recipeland.com/recipe/v/asparagus-ginger-orange-butter-3509 (may not work)