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Asparagus with Curry "Butter"




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Eating Well Magazine



List of Ingredients




* 2 teaspoons cfsf margarine, melted (or coconut butter)
* 1 teaspoon curry paste, (see Tip)
* 1/2 teaspoon lemon juice
* 1/4 teaspoon salt, or to taste
* 2 teaspoons extra-virgin olive oil
* 1 shallot, finely diced
* 1 bunch asparagus, (about 1 pound), trimmed and cut into 1-inch pieces

Recipe



1. Combine margarine, curry paste, lemon juice and salt in a small bowl.

2. Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add asparagus and cook, stirring, until just tender, 3 to 5 minutes. Stir the curry butter into the asparagus; toss to coat.

Tips & Notes

* Tip: Check the ingredient label on your brand of curry powder: if it has added salt (as some do), you may omit the salt in the recipe or salt to taste.

Nutrition

Per serving : 67 Calories; 5 g Fat; 2 g Sat; 2 g Mono; 5 mg
Cholesterol; 6 g Carbohydrates; 3 g Protein; 2 g Fiber; 161 mg Sodium;
262 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat