Asparagus with Curry Butter

Asparagus with Curry Butter

8 Reviews
From: EatingWell Magazine, March/April 2009

A touch of curry-infused butter dresses sauteed asparagus. This quick and delicious side dish would be just as welcome with a grilled cheese sandwich as it would with broiled salmon.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons butter, melted
  • 1 teaspoon curry powder, (see Tip)
  • ½ teaspoon lemon juice
  • ¼ 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


  • Active

  • Ready In

  1. Combine butter, curry powder, lemon juice and salt in a small bowl.
  2. 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.
  • Tip: Check the ingredient label on your brand of curry powder: if it has added salt (as some do), you may omit the salt in the recipe or salt to taste.

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 67 calories; 5 g fat(2 g sat); 2 g fiber; 6 g carbohydrates; 3 g protein; 159 mcg folate; 5 mg cholesterol; 2 g sugars; 0 g added sugars; 1,180 IU vitamin A; 9 mg vitamin C; 29 mg calcium; 1 mg iron; 161 mg sodium; 260 mg potassium
  • Nutrition Bonus: Folate (40% daily value), Vitamin A (24% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

Reviews 8

June 03, 2012
profile image
By: EatingWell User
Asparagus My husband is a picky-eater, but I decided to try this anyway - we both loved it! It has become one of our regular side-dishes. Pros: Easy, delicious, healthy
January 29, 2011
profile image
By: chimmy171
Delish!! It was easy, simple and fast to make. I also used green onions because I had that on hand.
May 27, 2010
profile image
By: EatingWell User
Very, very good. I've made this twice, following the exact ingredients, and the results were excellent both times. The first time I used asparagus, and the second time I used fiddleheads. Very versatile recipe. Will totally make again and again.
May 13, 2010
profile image
By: AlaskanDelicacy
Tasted amazing. Loved what it had to offer. I will make it again very soon.
April 29, 2010
profile image
By: EatingWell User
This was very good. I'm kind of an asparagus purist, but it didn't kill the flavor- nice and light.
April 25, 2010
profile image
By: EatingWell User
A great new way to make asparagus. I use green onions instead of a shallot, since I usually have them on hand.
April 25, 2010
profile image
By: EatingWell User
This is a great way to make asparagus, I use green onions instead of a shallot. Turns out perfect every time!
March 22, 2010
profile image
By: EatingWell User
Very tasty and it looked exactly like the picture!