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Asparagus with Toasted Walnut Butter

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Asparagus with Toasted Walnut Butter
  • Prep 15 min
  • Total 15 min
  • Servings 8
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Just a touch of walnut oil adds remarkable nutty flavor to these springtime spears.
Updated Mar 4, 2010

Ingredients

  • 2 lb fresh asparagus
  • 6 tablespoons butter
  • 3 tablespoons finely chopped walnuts
  • 1 tablespoon walnut oil, if desired
  • 1/4 teaspoon salt

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

110 Calories, 11g Total Fat, 2g Protein, 1g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
6g
28%
Trans Fat
1/2g
Cholesterol
25mg
8%
Sodium
135mg
6%
Potassium
110mg
3%
Total Carbohydrate
1g
0%
Dietary Fiber
1g
4%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
0%
0%
Iron
2%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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