| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Dutch | Side dish, Vegetables | 10 | Servings |
INGREDIENTS
| 2 | lb | Fresh asparagus |
| 6 | T | Butter |
| 3 | T | Finely chopped walnuts |
| 1 | T | Walnut oil, if desired |
| 1/4 | t | Salt |
INSTRUCTIONS
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. Meanwhile, in small saucepan, combine 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. Arrange hot asparagus on large serving platter. Top with walnut butter. Yield: 10 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Menus to Celebrate Spring Posted to MM-Recipes Digest V4 #14 by pattm@execpc.com on Jun 17, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 86
Total Fat: 9.9g
Cholesterol: 18.3mg
Sodium: 316.8mg
Potassium: 168mg
Carbohydrates: 2.6g
Fiber: 1.1g
Sugar: <1g
Protein: 2g