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Chyrel's
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Ingredients: 2 pounds fresh asparagus Walnut Butter 6 tablespoons butter 3 tablespoons walnuts -- finely chopped 1 tablespoon walnut oil -- optional 1/4 teaspoon salt Method: Wash asparagus; snap off tough stem ends. In a large skillet or Dutch Oven, bring 1 inch of lightly salted water to a boil. Arrange asparagus spears evenly in skillet; cover & cook 4-5 minutes or until crisp tender.Drain. Meanwhile in a 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{optional}& salt. Arrange the hot asparagus on a serving platter; top with the walnut butter. Carb count per serving:2.6 minus 1.1 grams fiber= 1.5 carbs Recipe By : Carol Williams |