I love making flavored butter for dishes, especially veggies. Asparagus doesn’t seem to need too much additional flavor but the chili was a nice kick.
Here’s what you need: Chili powder, cayenne pepper, garlic salt, and any kind of butter (3-4 Tbsp). I used Smart Balance. I love it because it’s dairy free and also because it is easy to work with and spreads nicely out of the fridge. (Also you need asparagus ;)
Instead of cutting off the ends, I like to snap them where they naturally break. After washing just quickly grab some of each bunch and snap away.
Once cleaned and snapped, set aside.
For the butter, I like to scoop with with my tablespoon to know how much I’m using.
Place the butter in a small bowl or dish. (Kind of looks like ice cream ;)
Then add 1 tsp of chili powder, 1/2 tsp of garlic salt and 1/4 tsp – 1/2 tsp of cayenne powder (depending on how hot you’d like it).
Next mash the butter with a fork and then whip until creamy. 
Then turn it out onto saran wrap and roll into a log. Place in the freezer until you’re ready to cook the asparagus (I usually make it last thing before a meal is ready to serve so it’s fresh!).
Once it’s chilled, slice it in pats.
Place several pats in a pan over high heat. Once melted and when the pan is hot, place asparagus into pan. Cover and sear for 5-7 minutes until asparagus is bright green.
Plate and serve with more butter on top.
Perfect with some chili-garlic steak and parsley cream mashed potatoes. Tutorials on those coming later this week.
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