ASPARAGUS WITH CURRIED YOGURT DIPPING SAUCE (for four)
1-1/2 pounds asparagus, trimmed and peeled
1.In a large deep skillet of boiling salted water cook the asparagus for 3 to 5 minutes, or until the stalks are tender but not limp; in a colander, refresh them under cold water and let them drain. Pat the asparagus dry with paper towels.
2. The asparagus may be cooked 2 hours in advance and kept covered loosely on a plate lined with a triple thickness of paper towels and chilled. Let the asparagus stand, covered, for 30 minutes at room temperature.