Asparagus with Curry Butter - 6g Carbs, 2g Fiber
From: Eating Well - March/April 2009
A touch of curry-infused butter dresses sauteed asparagus. This quick
and delicious side dish would be just as welcome with a grilled cheese sandwich as it would with broiled salmon.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free
Active Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Serving Size: about 1/2 cup each
2 tsp butter, melted
1 tsp curry powder, (see Tip)
1/2 tsp lemon juice
1/4 tsp salt, or to taste
2 tsp extra-virgin olive oil
1 shallot, finely diced
1 bunch asparagus, (about 1 lb), trimmed and cut into 1-inch pieces
Combine butter, curry powder, lemon juice and salt in a small bowl.
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.
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.
Servings: 4
Serving Size: about 1/2 cup each
Nutrition per Serving:
67 Calories, 5g Fat, 2g Sat , 2g Mono, 3g Protein, 5mg Cholesterol,
6g Carbs, 2g Fiber, 161 mg Sodium, 262mg Potassium
Nutrition Bonus: Folate (40% daily value), Vitamin A (25% dv),
Vitamin C (15% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 fat
User Reviews - -
5/27/2010 - anonymous - Very, very good. I've made this twice, following
the exact ingredients, and the results were excellent both times. The
first time I used asparagus, and the second time I used fiddleheads.
Very versatile recipe. Will totally make again and again.
4/29/2010 - anonymous - This was very good. I'm kind of an asparagus
purist, but it didn't kill the flavor- nice and light.
