Instructions: In a dry skillet, combine the cumin, coriander, and curry. Over medium heat, toast the spices, stirring constantly, until they become aromatic.

Let them cool.

In a bowl, combine the butter, toasted spices, lemon juice, and shallots with a spoon unitl the flavorings are well incorporated. Mix in salt and pepper. Spoon the butter onto a large piece of plastic wrap, and roll and shape the butter into a 4" log. Twist the ends of the plastic wrap to help shape the log. Chill the butter for at least 30 minutes (freeze it if youre in a hurry).

Break off and discard the tough ends of each asparagus spear. Steam or boil the asparagus for 3-4 minutes, until it is tender.

Slice half of the chilled butter log into four rounds. Lay one round on each serving of asparagus. Freeze the remainder of the butter for future use.

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