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Ingredientes
- 1/2 tsp grnd cumin seeds
- 1/2 tsp grnd coriander seeds
- 2 tsp curry pwdr
- 1/2 c. butter (1 stick), softened
- 1 tsp lemon juice
- 2 Tbsp. shallots, chopped salt and freshly grnd blk pepper, to taste
- 1 lb asparagus
Direcciones
- In a dry skillet, combine the cumin, coriander, and curry. Over medium heat, toast the spices, stirring constantly, till they become aromatic.
- Let them cold.
- In a bowl, combine the butter, toasted spices, lemon juice, and shallots with a spoon unitl the flavorings are well incorporated. Fold in salt and pepper. Spoon the butter onto a large piece of plastic wrap, and roll and shape the butter into a 4" log. Twist the ends of the plastic wrap to help shape the log. Refrigeratethe butter for at least 30 min (freeze it if you're in a hurry).
- Break off and throw away the tough ends of each asparagus spear. Steam or possibly boil the asparagus for 3-4 min, till it is tender.
- Slice half of the chilled butter log into four rounds. Lay one round on each serving of asparagus. Freeze the remainder of the butter for future use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 224 | |
| Calories from Fat 205 | 92% |
| Total Fat 23.33g | 29% |
| Saturated Fat 14.63g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 166mg | 7% |
| Potassium 167mg | 5% |
| Total Carbs 4.02g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.21g | 1% |
| Protein 1.88g | 3% |
