Zesty orange and earthy ginger are the perfect complement to this veggie that has become a springtime staple.
—LISA FELD GRAFTON, WI
START TO FINISH: 15 MIN. • MAKES: 6 SERVINGS
1 1/2 pounds fresh asparagus, trimmed
1/2 cup butter, softened
1/2 cup orange marmalade
1 tablespoon minced crystallized ginger
1 tablespoon balsamic vinegar
2 teaspoons grated orange peel
1. In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain; transfer to a serving platter and keep warm.
2. In a small bowl, beat the butter, marmalade, ginger, vinegar and orange peel until blended. Spoon over asparagus.