Asparagus with Curry Butter

Asparagus with Curry Butter

9 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

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Original recipe yields 4 servings
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  • 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

Preparation

  • 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 9

July 25, 2017
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By: Cindy
SO good! We made this recipe tonight for dinner alongside some gnocchi, and we absolutely loved the flavor. We will definitely make this again! ....and again and again....
June 03, 2012
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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
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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
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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
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By: AlaskanDelicacy
Tasted amazing. Loved what it had to offer. I will make it again very soon.
April 29, 2010
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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
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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
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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
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By: EatingWell User
Very tasty and it looked exactly like the picture!