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Asparagus with Toasted Walnut Butter

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Betty Crocker Kitchens
Updated Mar 4, 2010
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Just a touch of walnut oil adds remarkable nutty flavor to these springtime spears.

Asparagus with Toasted Walnut Butter

  • Prep Time 15 min
  • Total 15 min
  • Servings 8
  • Ingredients 5
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Ingredients

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Arrange hot asparagus on large serving platter. Top with walnut butter.

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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