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Asparagus Spears with Walnut Butter

An elegant side dish. Walnuts toasted in butter and drizzled over fresh cooked asparagus.

Asparagus with Walnut Butter

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

Bring 1-inch lightly salted water to boil in a large skillet. Arrange asparagus evenly in skillet. Cover; cook 4 to 5 minutes or until asparagus in crisp-tender. Drain.

Meanwhile, combine butter and walnuts in small saucepan. Cook over low heat until butter browns and walnuts are toasted. Remove from heat, stir in oil and salt.

Arrange asparagus on serving platter; drizzle with walnut butter. 10 servings.

NOTE: Walnut butter will only work with real butter, as margarine will not brown.

Related Post: How to Trim and Prepare Asparagus, Oven Roasted Asparagus


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