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Asparagus with Curry Butter

March/April 2009

Your rating: None Average: 4.2 (55 votes)

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.



READER'S COMMENT:
"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...
Asparagus with Curry Butter Recipe

Makes: 4 servings, about 1/2 cup each

Active Time:

Total Time:

Ingredients

  • 2 teaspoons butter, melted
  • 1 teaspoon curry powder, (see Tip)
  • 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

Preparation

  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.

Tips & Notes

  • 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

Per serving: 67 calories; 5 g fat (2 g sat, 2 g mono); 5 mg cholesterol; 6 g carbohydrates; 3 g protein; 2 g fiber; 161 mg sodium; 262 mg potassium.

Nutrition Bonus: Folate (40% daily value), Vitamin A (25% dv), Vitamin C (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat


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