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© Meredith Corporation. All rights reserved. Used with permission.
(4 servings, about 1/2 cup each)
Combine butter, curry powder, lemon juice and salt in a small bowl.
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.