Go to: Just Dutch Oven Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Asparagus with Toasted Walnut Butter
2 lb Fresh asparagus
6 tb Butter
3 tb Finely chopped walnuts
1 tb Walnut oil, if desired
1/4 ts 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
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
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.