Asparagus with Orange Butter
| 24 | asparagus spears, trimmed | 24 |
| 1/4 cup | butter, melted | 50 mL |
| 1 tsp | grated orange peel | 5 mL |
| 1/4 tsp | rosemary, crumbled | 1 mL |
In a large frypan, bring 1 inch (2.5 cm) water to a boil. Add asparagus and simmer just until tender, about 3 minutes; drain. Combine butter, orange peel and rosemary. Pour over asparagus and toss to coat. Serves 4 to 6.
Preparation Tip: For a special spring flavor, use grated peel from a blood orange.
