Spring Asparagus with Curry Butter
This very quick and easy sidedish can be made very quickly. A great compliment to the grilled salmon I had with it.
Yield
4 servingsPrep
5 minCook
10 minReady
15 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
butter
melted |
|
| 1 | teaspoon |
curry powder
|
|
| 1 | teaspoon |
lemon juice
|
|
| 2 | teaspoons |
olive oil
|
|
| 1 | each |
shallots
very finely diced |
*
|
| 1 | pound |
asparagus
snapped and cut into one inch pieces |
|
| ½ | teaspoon |
sea salt
to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
butter
melted |
|
| 5 | ml |
curry powder
|
|
| 5 | ml |
lemon juice
|
|
| 1E+1 | ml |
olive oil
|
|
| 1 | each |
shallots
very finely diced |
*
|
| 453.6 | g |
asparagus
snapped and cut into one inch pieces |
|
| 2.5 | ml |
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 ½ a red bell pepper diced along with the shallots and it makes for a lovely colorful sidedish.
