Asparagus with Ginger-Orange Butter
Submitted by tblasco
Asparagus simmered in orange juice and topped with sliced rounds of make-ahead ginger-orange compound butter with fresh cilantro. An elegant spring side dish that melts into a glossy finishing sauce.
YIELD
6 servingsPREP
30 minCOOK
15 minREADY
45 minCompound butter sounds fancy, but the technique here takes about 5 minutes. You beat softened butter with orange zest, fresh ginger, cilantro, and a tablespoon of orange juice, roll it into a log, and freeze it. That’s the whole prep.
When the asparagus is done simmering, you slice rounds of the butter directly onto the hot spears. The butter melts on contact, and the orange juice in the cooking liquid mingles with the drippings to create a light, fragrant sauce at the bottom of the platter.
The method of cooking asparagus in a citrus-spiked liquid rather than plain salted water is worth noting. It’s a subtle thing, but the spears pick up a faint orange sweetness that carries the whole dish forward.
Peeling the bottom third of the asparagus spears with a vegetable peeler is optional but makes a real difference. Thick stalks can be fibrous and stringy near the base. Peeling them gives the whole spear a uniform tenderness.
Kitchen Tips
- Make the compound butter the night before and keep it refrigerated. It slices more cleanly when cold and firm.
- Use a navel orange for the best flavor. The zest is more aromatic than other varieties.
- The butter log freezes well for up to a month. Make a double batch to have on hand for fish, chicken, or grilled corn.
- Don’t overcook the asparagus. Four minutes at a simmer is enough. Pull at crisp-tender.
Variations
- Herb swap: Swap cilantro for tarragon if you want a more classically French flavor profile.
- Lemon ginger butter: Substitute lemon zest and juice for orange for a sharper, brighter compound butter.
Ingredients
Directions
Grate 2 teaspoon 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 teaspoon 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.
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 teaspoon 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 ¼ in. rounds; place on hot asparagus.
Makes 6 servings.
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