This Asparagus with Curry Dip is a flavorful, low-carb appetizer inspired by a classic Paula Deen recipe I discovered years ago. I’ve streamlined it to use simple ingredients you likely already have. The creamy curry dip might sound unexpected, but its warm spices pair perfectly with crisp, blanched asparagus—and all without adding unnecessary carbs. If you’re following a keto or low-carb lifestyle, this quick dish is a tasty way to brighten any snack plate or party spread.
Ingredients
1 lb/ or more fresh asparagus, ends trimmed and stalks cut into thirds
1/2 cup mayonnaise
1/2 tsp. curry powder
1/2 lemon, juiced
1/2 tsp. lemon zest
1/8 tsp. onion powder
1/2 red bell pepper, ground in a food processor or blender
Instructions
In a small bowl, mix together the mayonnaise, curry, lemon juice and zest, onion powder and processed red bell pepper. Mix well.
Prepare an ice bath by filling a bowl with water and ice. You will need this immediately after blanching the asparagus. Plunging vegetables in an ice bath will stop the cooking process and brighten the colors of the asparagus.
In a small frying pan, boil some water. When the water comes to a rolling boil, drop in the asparagus spears. Boil for 3 minutes. Plunge the asparagus in the ice bath.
Dip the asparagus in the curry dip for a wonderful snack.
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