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Recipe Name: Asparagus With Toasted Walnut Butter Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 10

2 Pound(s) Fresh asparagus
6 Tablespoon(s) Butter
3 Tablespoon(s) Finely chopped walnuts
1 Tablespoon(s) Walnut oil, if desired
1/4 Teaspoon(s) Salt
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 Source: Menus to Celebrate
Spring Posted to MM-Recipes Digest V4 #14 by on Jun
17, 1999

Nutrition (calculated from recipe ingredients)
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

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