From Eatingwell Magazine. Yes, butter! You can have it! This is a very simple, quick side dish. Don't leave out the shallot.
Check your brand of curry powder; if it has added salt, you can omit the calt in the recipe, or salt to taste.
2 tsp butter, melted
1 tsp curry powder
1/2 tsp lemon juice
1/4 tsp salt, or to taste
2 tsps extra virgin olive oil
1 shallot, finely diced
1 bunch asparagus (about 1 lb), trimmed and cut into 1 in pieces.
1. Combine butter, curry powder, lemon juice, and salt in a small bowl.
2. Heat oil in a large nonstick skillet over med heat. Add shallot and cook, stirring until softened, about 2 min. Add asparagus and cook, stirring, until just tender, 3 to 5 min. Stir the curry butter into the asparagus; toss to coat.
Makes 4 servings, about 1/2 cup each.
Per serving: 67 cals, 5 gm fat (2 gm sat, 2 gm mono), 6 gms carbohydrate, 3 gm protein, 2 gm fiber, 161 mg sodium
Bonus: Folate-40% of the RDA, Vit A-25%, Vit C-15%!!