Directions:
- Fill a medium bowl with water and ice. Set aside.
- Bring a small saucepan of water to a boil. Add the asparagus and blanch for 1 minute. Transfer the asparagus to the ice water to chill. When the asparagus is cooled, pat dry with paper towels and cut into 1/2-inch chunks.
- In a small bowl, combine the asparagus, butter and thyme. Mash gently with a fork until thoroughly mixed. Transfer to a serving container and chill until firm. Alternatively, transfer the blended butter to a sheet of plastic wrap, cover, then form the butter into a log and chill.
- Once the butter is firm, it can be cut into pats.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2186.08 Kcal (9153 kJ) | ||
| Calories from fat | 2216.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 246.24g | 379% | |
|---|---|---|---|
| Cholesterol | 665.76mg | 222% | |
| Sodium | 2514.72mg | 105% | |
| Potassium | 143.68mg | 3% | |
| Total Carbs | 1.28g | 0% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 3.68g | 7% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 3mg | 101% | |
| Iron | 0.6mg | 4% | |
| Calcium | 80.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 650.62 Kcal (2724 kJ) | ||
| Calories from fat | 659.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.29g | 379% | |
|---|---|---|---|
| Cholesterol | 198.14mg | 222% | |
| Sodium | 748.43mg | 105% | |
| Potassium | 42.76mg | 3% | |
| Total Carbs | 0.38g | 0% | |
| Sugars | 0.19g | 3% | |
| Dietary Fiber | 0.19g | 3% | |
| Protein | 1.1g | 7% | |
| Vitamin C | 0.6mg | 3% | |
| Vitamin A | 0.9mg | 101% | |
| Iron | 0.2mg | 4% | |
| Calcium | 24mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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