Asparagus with Curry Butter

This recipe is simple and delicious. It’s from the March/April 2009 edition of Eating Well magazine. It makes 4 servings.

 

 

 

 

 

 

 

Asparagus with Curry Butter

2 teaspoons butter, melted
1 teaspoon curry powder
1/2 teaspoon lemon juice
1/4 teaspoon salt, or to taste
2 teaspoons extra-virgin olive oil
1 shallot, finely diced
1 bunch asparagus, (about 1 pound), trimmed and cut into 1-inch pieces

Combine butter, curry powder, lemon juice and salt in a small bowl.

Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add asparagus and cook, stirring, until just tender, 3 to 5 minutes. Stir the curry butter into the asparagus; toss to coat.

Per serving : Calories: 67, Total  Fat: 5g, Sat. Fat: 2g, Carbs: 6g, Fiber: 2g, Protein: 3g 

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