Asparagus with Toasted Walnut Butter

Asparagus with Toasted Walnut Butter

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

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Only real butter can produce the wonderful toasty flavor of the walnut butter in this recipe. While the butter browns, it deepens in color and aroma. Margarine does not brown and will not work in the recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 6g,
    • Trans Fat 1/2g),
  • Cholesterol 25mg;
  • Sodium 135mg;
  • Total Carbohydrate 1g
    • (Dietary Fiber 1g,
    • Sugars 0g),
  • Protein 2g;
Percent Daily Value*:
    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.