Asparagus with Chipotle Mayonnaise & Curried Walnut Butter

Asparagus with Chipotle Mayonnaise

Procedure: Break the ends off of your asparagus where they want to break naturally. Then cook them just barely tender-crisp — you can put in a microwaveable casserole with a lid, add a couple of tbsps of water and cook them on high for just 3 to 4 minutes.

Drain the asparagus and chill it till dinner time.

Arrange your asparagus on 4 salad plates. Now, you can add a 2-tbsp (30g) dollop of Chipotle Mayonnaise to each plate for dipping.

Or, if you want to be truly spiffy and restaurant-like, put your mayonnaise in a squeeze bottle, and squeeze decorative random zigzag patterns

Over the asparagus. If you don’t have a squeeze bottle, you can put the mayo in a small plastic bag and snip a tiny piece off the corner, instead.

Ingredients used :

455g asparagus, 1 batch Chipotle Mayonnaise

Serves : 4 servings


Asparagus with Curried Walnut Butter

Procedure : Snap the ends off of the asparagus where they want to break naturally. Put in a microwaveable container with a lid, use a glass pie plate covered with plastic wrap.

Either way, add a tbsp or two of water, and covet Microwave on high for 5 minutes. Don’t forget to uncover as soon as the microwave goes beep, or your asparagus will keep cooking and be limp.

While that’s cooking, put the butter a medium frying pan over medium heat.

When it’s melted, add the walnuts. Stir them around for 2 to 3 minutes, until they’ve begun to toast. Now stir in the curry powder, cumin, and

Your asparagus is done by now! Fish it out of the container with tongs, put it on your serving plates, and divide the Curried Walnut Butter between the three servings.

Ingredients used:

450 gm asparagus, 60 gm buffer, 2 tbsps (16 gm) chopped walnuts, 1 tsps curry powder
½ tsp cumin, 1 ½ tsps Splenda


Serves: 3 servings.



The Author "Tom Schavo" is an expert Cooking adviser who runs a site on Cooking tips:


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