Asparagus with Toasted Walnut Sauce

2 pounds fresh asparagus
Walnut Butter
6 tablespoons butter
3 tablespoons walnuts -- finely chopped
1 tablespoon walnut oil -- optional
1/4 teaspoon salt

Wash asparagus; snap off tough stem ends. In a large skillet or Dutch Oven, bring 1 inch of lightly salted water to a boil. Arrange asparagus spears evenly in skillet; cover & cook 4-5 minutes or until crisp tender. Drain. Meanwhile in a small saucepan, combine butter and walnutsCook over low heat until butter browns and walnuts are toasted, watching carefully to prevent butter from burning. Stir in oil {optional}& salt. Arrange the hot asparagus on a serving platter; top with the walnut butter.

Carb count per serving:2.6 minus 1.1 grams fiber= 1.5 carbs