Originally the lime-cumin butter idea came from a salmon recipe that I saw in the Internet, so I blended a variation of the butter and we ended up using it on the asparagus that was served with the salmon. Make sure that you don't overcook the asparagus, it should be slightly crisp.

Lime-Cumin Butter:
1/2 cup (1 stick) real butter, room temperature
2 teaspoons grated lime zest
1 Tablespoon fresh lime juice
1/2 teaspoon ground cumin

Blend lime zest, lime juice and cumin into softened (room temperature) butter and put into ramekin for serving.
 

Asparagus, tough ends snapped off

Bend the asparagus stalks toward the bottom end of each stalk, snapping the tough part off. Steam the asparagus for 3-4 minutes, just until crisp-tender. Serve hot with the Lime-Cumin Butter.

This is nice with grilled salmon, or with steaks!