Asparagus with Toasted Walnut Butter

Just a touch of walnut oil adds remarkable nutty flavor to these springtime spears.

  • prep time 15 min
  • total time 15 min
  • ingredients 5
  • servings 8

Ingredients

2
lb fresh asparagus
6
tablespoons butter
3
tablespoons finely chopped walnuts
1
tablespoon walnut oil, if desired
1/4
teaspoon salt
  • 1 Wash asparagus; snap off tough stem ends. In large skillet or Dutch oven, bring 1 inch of lightly salted water to a boil. Arrange asparagus spears evenly in skillet. Cover; cook 4 to 5 minutes or until asparagus is crisp-tender. Drain.
  • 2 Meanwhile, in small saucepan, mix butter and walnuts. Cook over low heat until butter browns and walnuts are toasted, watching carefully to prevent butter from burning. Stir in oil and salt.
  • 3 Arrange hot asparagus on large serving platter. Top with walnut butter.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    110
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    135mg
    135%;
    Total Carbohydrate
    1g
    1%
    (Dietary Fiber
    1g
    1%
      Sugars
    0g
    0%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    10%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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