Directions:
- 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 crisp-tender. Drain.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.14 Kcal (553 kJ) | ||
| Calories from fat | 108.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.05g | 19% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 76.17mg | 3% | |
| Potassium | 246.89mg | 5% | |
| Total Carbs | 4.83g | 2% | |
| Sugars | 2.3g | 9% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 3.08g | 6% | |
| Vitamin C | 6.9mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.4mg | 13% | |
| Calcium | 31.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 102.56 Kcal (429 kJ) | ||
| Calories from fat | 84.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 19% | |
|---|---|---|---|
| Cholesterol | 17.77mg | 8% | |
| Sodium | 59.12mg | 3% | |
| Potassium | 191.63mg | 5% | |
| Total Carbs | 3.75g | 2% | |
| Sugars | 1.78g | 9% | |
| Dietary Fiber | 1.92g | 10% | |
| Protein | 2.39g | 6% | |
| Vitamin C | 5.3mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.8mg | 13% | |
| Calcium | 24.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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