Instructions: 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, 1/2 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.

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