- 3 tablespoons butter, softened
- 1 tablespoon thawed orange juice concentrate
- 1/2 teaspoon grated orange peel
- 1/8 teaspoon onion powder
- 1/8 teaspoon Dijon mustard
- 1/2 cup water
- 1 pound fresh asparagus, trimmed
- Salt to taste
- In a small bowl, combine the first five ingredients until blended. In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3-4 minutes or until tender. Drain and set aside.
- In the same skillet, melt butter mixture, then add asparagus and toss to coat. Sprinkle with salt. Yield: 4 servings.
Originally published as Asparagus with Orange Butter in Taste of Home Meals in Minutes Calendar Annual 2003, p5
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Reviewed Jan. 19, 2011
"Was quick and easy, but believe it uses a little to much butter. Think about half the butter is fine."