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