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Asparagus With Spicy Nutmeg Butter

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Ingredients

Adjust Servings:
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic salt
1/8 teaspoon ground red pepper
2 tablespoons butter or 2 tablespoons margarine, melted
30 medium fresh asparagus spears (about 2 bunches)
1 tablespoon olive oil
1/4 cup pine nuts, toasted (for garnish) (optional)

Nutritional information

85.1
Calories
67 g
Calories From Fat
7.5 g
Total Fat
3.4 g
Saturated Fat
12.2 mg
Cholesterol
45.4 mg
Sodium
3.8 g
Carbs
1.8 g
Dietary Fiber
1.2 g
Sugars
2.2 g
Protein
105g
Serving Size

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Asparagus With Spicy Nutmeg Butter

Features:
    Cuisine:

    What a great change from steamed asparagus! Went very well with lamb at Christmas dinner! used toasted pecan pieces instead of pine nuts. Thanks for posting!

    • 30 min
    • Serves 5
    • Easy

    Ingredients

    Directions

    Share

    Asparagus With Spicy Nutmeg Butter, Nutmeg butter on asparagus spears- you’ll never want to boil your asparagus again! And its low-carb too What could be better? From McCormick Recipes , What a great change from steamed asparagus! Went very well with lamb at Christmas dinner! used toasted pecan pieces instead of pine nuts Thanks for posting!, What a great change from steamed asparagus! Went very well with lamb at Christmas dinner! used toasted pecan pieces instead of pine nuts Thanks for posting!


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    Steps

    1
    Done

    Preheat Your Broiler.

    2
    Done

    Mix Nutmeg, Garlic Salt, and Pepper Into Melted Butter.

    3
    Done

    Wash and Break Asparagus.

    4
    Done

    Arrange Asparagus in a Single Layer on a Large, Rimmed Baking Pan Lined With Foil.

    5
    Done

    Drizzle With Oil and Roll Around to Coat Evenly.

    6
    Done

    Broil Asparagus 4-6 Minutes or Until Crisp-Tender, Turning Once.

    7
    Done

    Place in a Serving Dish and Pour Seasoned Butter Over Asparagus.

    8
    Done

    (garnish With Nuts, If Desired.).

    Avatar Of Imani Hurley

    Imani Hurley

    BBQ enthusiast known for his expertly smoked and tender meats.

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