A mother-daughter conversation on food and cooking (mostly)

Saturday, April 19, 2008

Gnocchi and Asparagus

We never take food home from a restaurant--but Dad couldn't finish his wonderful gnocchi with tomato cream sauce from his Italian lunch, so we finished it for dinner. Wow.

Asparagus is perfect and cheap right now, so I made it my favorite way.

Cold Asparagus with Curry Mayonnaise

2 pounds asparagus

Break off tough stems. Peel stems below tips if very thick. Cook until barely tender. Drain and chill.

1/3 cup mayonnaise
1/3 cup yogurt
2 teaspoons Dijon mustard
1 teaspoon curry powder
Salt to taste
Lemon juice and zest to taste

Mix remaining ingredients to make a smooth dressing. Arrange chilled asparagus on serving plate and spoon dressing over.

No comments: