Fresh asparagus are now available at supermarkets nearly all year round, but I still think of them as a spring vegetable.
Asparagus with Toasted Walnut Butter
I made this asparagus recipe recently, for friends, to help me decide if it would go with our Easter ham. They loved it and so will our family.
Just a touch of walnut oil adds nutty flavor along with some chopped walnuts.
To preserve the bright green color of the asparagus, I placed them in boiling water for just 2 minutes and then immnediatley drained and put them into ice water until cold. At this point, you can cover and refrigerate them for several hours. When I was ready to serve them, I cooked the butter and walnuts in a skillet (instead of the sacuepan in the recipe) and added the asparagus after the walnuts were toasted and heated them for about 2 minutes before adding the walnut oil and salt.