This recipe was originally a Paula Deen recipe from her Foodnetwork show that I got years ago. I changed it a little bit to suit the ingredients I had on hand at the time. The curry dip sounds a bit funky, but it is actually quite good and pairs well with blanched asparagus. If you are a fan of curry flavors, give this one a try.
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 pieces. 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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