Lady PP' Heart of the Home
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by Jan McCracken

It’s Easter… a very special time for celebration, family, friends and food!

It’s also a time to do a “double check” on counting carbs, fats and calories. No, Easter does not give you permission to stuff a whole box of those little yellow Easter chicks in your mouth!

What’s that got to do with Asparagus with Toasted Walnut Butter? Nothing… so let’s get cookin’ this special dish that is oh so easy... be ready for, “may I have this recipe?”

Here we go…
Ingredients:

2 pounds of fresh asparagus (it’s on sale right now!)
6 tablespoons of butter (substitute your choice here)
3 tablespoons finely chopped walnuts
1 tablespoon walnut oil
1/4 teaspoon salt
Thin lemon slices for garnish (optional)

Scrub that asparagus… actually just washing it under cool water will do… and then cut the stem ends off at an angle.

In a large skillet (you know me… it would be a cast iron skillet here)… anyway, bring one inch of lightly salted water to boil. Put those asparagus spears side by side in the skillet and cover. Cook for about 4 minutes (or less) until asparagus is crispy tender.

Note: Yes, you may do this in the microwave, “modern mama” or your trusty steamer. This is a very old recipe, okay?

Now, in a small pan, combine the walnuts and the butter. Cook over low heat until the butter browns and the walnuts are toasted, Watch it so the butter doesn’t burn! Stir in oil and salt.

Arrange the asparagus on a pretty platter, top with walnut butter and garnish with a couple of thin slices of lemon.

Serves 10.

Nutrition Info per Serving: Total Fat: 10g Saturated: 5g
Carbs: 4g Dietary Fiber: 2g Protein: 2g

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