WKYT - Chef Walter - Recipes

Asparagus and Curry Dip Monday, December 19, 2011

Ingredients

Gay Lyons with
The Knox Heritage Summer Supper Cookbook

Burgers at the Barbers 2007

1 cup mayonnaise
1 tsp curry powder
½ TBSP fresh lemon juice
1 TBSP grated onion
1 red bell pepper
Steamed asparagus spears for dipping

Directions

Combine the mayonnaise, curry powder, lemon juice, and onion in a small bowl. Cover with plastic wrap and chill. Cut the bell pepper in half lengthwise, remove the core and seeds and serve the curry dip in the pepper “bowls.” Serve with asparagus.

Bonus Recipe:
Chilled Asparagus in Lemon Vinaigrette
Evening on Emoriland 2011

1 ½-2 lb. fresh asparagus, ends trimmed
Lemon vinaigrette dressing
¼ c. finely chopped pecans, walnut, or pine nuts (optional)

Fill a large frying pan with two inches of water and bring to a rolling boil. Plunge asparagus into water and remove after one minute. Drain immediately and place in an ice water bath. Place in a 13 x 9 inch casserole dish. Pour lemon vinaigrette dressing over asparagus. Cover and chill for at least eight hours. To serve, drain the marinade. Place the asparagus in a serving dish. If desired., sprinkle with nuts.

Lemon Vinaigrette Dressing:
½ cup olive oil
1/3 cup lemon juice
1 TBSP Dijon-style mustard
1 bunch green onions, finely sliced
1 tsp sugar
½ tsp salt

In a pint jar with tight fitting lid, combine all ingredients and shake well. Chill to blend flavors.

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