ASPARAGUS WITH CURRIED YOGURT DIPPING SAUCE

ASPARAGUS WITH CURRIED YOGURT DIPPING SAUCE (for four)

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1-1/2 pounds asparagus, trimmed and peeled

Curried yogurt sauce to accompany

 


 

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.

 

from The Best of Gourmet, 1988

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