Chilled Asparagus with Curry Dip
Ingredients
2 lbs. fresh asparagus
Salt
1 ½ cups sour cream
½ t. onion powder
Juice of ½ a lemon
1 ½ t. curry powder
Directions
Snap off the tough ends of the asparagus. Bring a couple of quarts of salted water to a rolling boil in a deep skillet. Fill a large bowl ⅔ full with cold water and add a double handful of ice, and put a colander in the sink.
When water is boiling carefully slide in all of the asparagus at once. Boil for about a minute. Asparagus will turn bright green.
Quickly drain the asparagus and put into the ice bath to stop the cooking. After a few minutes, drain again and spread the stalks out on paper towels or a clean kitchen towel to dry. Put dried asparagus in a sealable container and place in the refrigerator until needed.
Stir together sour cream, onion powder, lemon juice and curry powder. Refrigerate several hours or overnight. Serve the asparagus on a platter with the sauce for dipping or simply spooned over the stalks.
