Spring Asparagus with Curry Butter

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This very quick and easy sidedish can be made very quickly. A great compliment to the grilled salmon I had with it.

15 minutes Prep: 5 minutes Cook: 10 minutes

68 calories per serving view nutrition facts

sean

4 servings suggest servings

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Ingredients

2	teaspoons	butter	melted
1	teaspoon	curry powder
1	teaspoon	lemon juice
2	teaspoons	olive oil
1	each	shallot	very finely diced
1	pound	asparagus spears	snapped and cut into one inch pieces
1/2	teaspoon	sea salt	to taste

Directions

Melt the butter in the microwave for about 30 seconds.

Mix in a small bowl with the lemon juice, curry powder and salt.

In a large skillet, heat the oil over medium heat. Add the shallot and cook until softened for a couple of minutes.

Add the asparagus and cook for about 5 minutes stirring occasionally until just barely tender but still a bit crisp. Stir in the curry butter, toss well to coat.

Serve warm.

Sometimes I add 1/2 a red bell pepper diced along with the shallots and it makes for a lovely colorful sidedish.

Reviews

Very quick and easy, wonderful simple flavor. The curry is not overpowering at all and the lemon juice adds a bit of zing to the salad.
8 months ago by sean

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Nutrition Facts

Serving Size 121g

Amount per Serving

Calories 68 58% of calories from fat

	% Daily Value*
Total Fat 4.0g	7%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 311mg	13%
Total Carbohydrate 5.0g	2%
Dietary Fiber 3.0g	10%
Sugars 2.0g
Protein 3.0g	5%