lime-cumin butter idea came from a salmon recipe that I saw in the
Internet, so I blended a variation of the butter and we ended up using it
on the asparagus that was served with the salmon. Make sure that you don't
overcook the asparagus, it should be slightly crisp.
1/2 cup (1 stick) real butter, room temperature
2 teaspoons grated lime zest
1 Tablespoon fresh lime juice
1/2 teaspoon ground cumin
Blend lime zest, lime juice and cumin into
softened (room temperature) butter and put into ramekin for serving.
ends snapped off
Bend the asparagus stalks toward the bottom
end of each stalk, snapping the tough part off. Steam the asparagus for
3-4 minutes, just until crisp-tender. Serve hot with the Lime-Cumin
This is nice with grilled salmon, or with