Thursday, April 2, 2009

Asparagus with Honey and Curry Butter

Bunch of Asparagus - Photo by Michelle Judd of Taste As You Go
Bunch of Asparagus

Despite having had endured below-40° temperatures on my morning runs over the past few weeks, it is, technically, spring. And, to me, one of the many joys of spring is the abundance of fresh asparagus in the grocery stores and farmers' markets. While I, generally, like to toss asparagus spears with olive oil, salt, pepper, and lemon juice before roasting the spears in the oven, I wanted to see if there was something else I could do with the vegetable. I knew it was the perfect time to try a ridiculously simple recipe from EatingWell Magazine that I had recently starred in Google Reader.

Asparagus with Honey and Curry Butter - Photo by Taste As You Go
Asparagus with Honey and Curry Butter

When I say "ridiculously simple," I mean it. This delicious side dish takes less than 20 minutes to prepare and requires less than 10 ingredients to make, most of which are probably already in your cupboard. How can you go wrong when you toss fresh vegetables in flavored butter that has a hint of savory from the curry and a hint of sweet from the honey? Better yet, this asparagus dish was the perfect accompaniment to my grilled chicken (made with some Amazing Taste seasoning) and baked potato!

Grilled Lemon Pepper Chicken Breast, Asparagus with Honey and Curry Butter, and Baked Potato - Photo by Taste As You Go
Grilled Lemon Pepper Chicken Breast, Asparagus with Honey and Curry Butter, and Baked Potato

It turns out I'm not the only one who has flavored/compound butter on my mind. Try out my adaptation of EatingWell Magazine's recipe, then check out what my friend Jessie over at The Hungry Mouse has done with flavored butter!

Asparagus with Honey and Curry Butter
Adapted from EatingWell Printable Recipe

INGREDIENTS
  • 2 teaspoons unsalted butter, room temperature
  • 1 teaspoon curry powder
  • 1/2 teaspoon lemon juice
  • 1 tablespoon honey
  • 1/8 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch (about 1 pound) asparagus, trimmed and cut into 1-inch pieces

INSTRUCTIONS
  1. Combine softened butter, curry powder, lemon juice, honey, and salt in a small bowl. Taste a bit of the butter and add more salt if necessary. Set aside.

  2. Heat olive oil in a large skillet over medium heat. Add the asparagus and cook, stirring, until just tender, about 3-5 minutes.

  3. Add the honey and curry butter over the cooking asparagus and toss to coat. Serve warm.

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10 comments:

Salt N Turmeric said...

I think im gonna like this one too. :)

HoneyB said...

I love asparagus and have it on my list for tomorrows shopping spree!

Michelle said...

HoneyB - Great! I'm glad to hear you'll be getting out of the house for a bit!

Michelle said...

Salt N Turmeric - I thought you might, Farina! :-)

Christie @ Fig & Cherry said...

Such a lovely idea! And would work well with other green veggies too - I'm thinking spinach. Yum!

Michelle said...

Christie @ Fig & Cherry - Ooh! I think honey and curry butter would be fantastic with spinach! I was even thinking of crisping up some potatoes with the honey and curry butter. :)

talesofexpansion said...

mmm, i think this would be the perfect way to use some of my asparagus "winnings" from the other night. thanks for posting it!

and it was SO fun to meet you tuesday, too!! hopefully there's another one soon!

Michelle said...

talesofexpansion - I was thinking that exact same thing after I published the recipe! Put those "winnings" to good use! Hope you enjoy the dish. :-)

Happy blogging, Sarah!

Gabi @Mamaliga said...

Excellent recipe! I always was wondering if there was any way to give an evil twist to a asparagus recipe!

Gabi @Mamaliga

Michelle said...

Gabi @Mamaliga - Thanks, Gabi! I don't think I've ever had anyone describe my adaptation of a recipe as an "evil twist" before! ;-)