Asparagus With Curry Butter Recipe

• 1/2 tsp grnd cumin seeds
• 1/2 tsp grnd coriander seeds
• 2 tsp curry pwdr
• 1/2 c. butter (1 stick), softened
• 1 tsp lemon juice
• 2 Tbsp. shallots, chopped salt and freshly grnd blk pepper, to taste
• 1 lb asparagus

1. In a dry skillet, combine the cumin, coriander, and curry.
2. Over medium heat, toast the spices, stirring constantly, till they become aromatic.
3. Let them cold.
4. In a bowl, combine the butter, toasted spices, lemon juice, and shallots with a spoon unitl the flavorings are well incorporated.
5. Fold in salt and pepper.
6. Spoon the butter onto a large piece of plastic wrap, and roll and shape the butter into a 4" log.
7. Twist the ends of the plastic wrap to help shape the log.
8. Refrigeratethe butter for at least 30 min (freeze it if you're in a hurry).
9. Break off and throw away the tough ends of each asparagus spear.
10. Steam or possibly boil the asparagus for 3-4 min, till it is tender.
11. Slice half of the chilled butter log into four rounds.
12. Lay one round on each serving of asparagus.
13. Freeze the remainder of the butter for future use.

cumin seeds, coriander seeds, curry, butter, lemon juice, shallots, asparagus

Taken from cookeatshare.com/recipes/asparagus-with-curry-butter-71152 (may not work)