A touch of curry-infused butter dresses sauteed asparagus. This quick and delicious side dish would be just as welcome with a grilled cheese sandwich as it would with broiled salmon.

Makes 4 servings, about 1/2 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

2 teaspoons butter, melted
1 teaspoon curry powder (see Tip)
1/2 teaspoon lemon juice
1/4 teaspoon salt, or to taste
2 teaspoons extra-virgin olive oil
1 shallot, finely diced
1 bunch asparagus (about 1 pound), trimmed and cut into 1-inch pieces

1. Combine butter, curry powder, lemon juice and salt in a small bowl.
2. Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add asparagus and cook, stirring, until just tender, 3 to 5 minutes. Stir the curry butter into the asparagus; toss to coat.

NUTRITION INFORMATION: Per serving: 67 calories; 5 g fat (2 g sat, 2 g mono); 5 mg cholesterol; 6 g carbohydrate; 3 g protein; 2 g fiber; 161 mg sodium; 262 mg potassium.
Nutrition bonus: Folate (40% daily value), Vitamin A (25% dv), Vitamin C (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat

TIP: Tip: Check the ingredient label on your brand of curry powder: if it has added salt (as some do), you may omit the salt in the recipe or salt to taste.