Cold Asparagus With Curry Dip Food

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EASY-PEASY CHILLED ASPARAGUS



Easy-Peasy Chilled Asparagus image

I make this for every special occasion.. very easy,can be made a day or two ahead. You can use any kind of bottled salad dressing,although Greek,Balsamic,and Honey Mustard work well.

Provided by Messy Kitchen Maid

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 3

2 lbs asparagus
1/2 lemon, sliced
1 1/4 cups bottled salad dressing

Steps:

  • Cut Asparagus approximately 3 inches off the ends.
  • Steam until cooked but still somewhat firm.
  • Drain water.
  • While still warm,drizzle bottle dressing over top.
  • Let it cool for a few minutes .
  • Slice lemon into thin slices.
  • Arrange Asparagus decoratively on platter with lemon slices and chopped parsley.
  • Cover with plastic wrap and chill for at least 2 hours.

Nutrition Facts : Calories 118.1, Fat 5.4, SaturatedFat 1.6, Cholesterol 30.3, Sodium 411.2, Carbohydrate 14.6, Fiber 3.2, Sugar 6.9, Protein 5.9

CURRIED ASPARAGUS



Curried Asparagus image

Make and share this Curried Asparagus recipe from Food.com.

Provided by Evie3234

Categories     Vegetable

Time 12m

Yield 2 serving(s)

Number Of Ingredients 5

1 bunch fresh asparagus
1 small red onion, chopped fine
1/4 cup sour cream
1/4 teaspoon curry powder
2 tablespoons chopped salted peanuts

Steps:

  • Heat 1 inch salted water in medium pot, bring to boil.
  • Add asparagus and onion.
  • Heat to boiling; reduce heat.
  • Simmer uncovered 3 minutes.
  • Cover and simmer about 4 minutes longer or until tender-crisp; drain.
  • Set aside.
  • Heat sour cream and curry powder in same saucepan, stirring constantly,until warm;fold into asparagus.
  • Sprinkle with peanuts.

CHILLED MARINATED ASPARAGUS



Chilled Marinated Asparagus image

"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup soy sauce
2/3 cup vegetable oil
4 teaspoons lemon juice
1 teaspoon garlic powder
2 pounds fresh asparagus, trimmed
1 cup chopped pecans, toasted

Steps:

  • In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. , Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water., Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

Nutrition Facts :

CHILLED ASPARAGUS WITH LEMONY GARLIC DRESSING



Chilled Asparagus With Lemony Garlic Dressing image

Great when it's too hot for warm food. Low cal, heart healthy side dish from the American Heart Association Around the World Cookbook.

Provided by littleturtle

Categories     Vegetable

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 tablespoons low-fat sour cream or 2 tablespoons nonfat sour cream
1 tablespoon low-fat buttermilk or 1 tablespoon skim milk
1 garlic clove, minced
1 -2 teaspoon grated lemon zest
1/8 teaspoon black pepper (or to taste)
24 fresh asparagus spears, woody bases removed
poppy seed (optional)

Steps:

  • In a small bowl, mix together first five ingredients until smooth.
  • Cover and chill until serving time.
  • Boil asparagus for 5 minutes (until crisp-tender).
  • Drain (I've served this dish hot by tossing the asparagus in the pan with the dressing and heating for 1-2 minutes at this point).
  • Rinse with cold water and drain again.
  • Cover and chill until serving time.
  • To serve, gently toss asparagus spears with dressing.
  • Sprinkle lightly with poppy seeds, if desired.

ASPARAGUS BISQUE WITH CURRY AND CRèME FRAîCHE



Asparagus Bisque with Curry and Crème Fraîche image

Categories     Soup/Stew     Milk/Cream     Dairy     Asparagus     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

4 1/2 cups water
2 large leeks (white and pale green parts only), halved, thinly sliced
1 1/2 teaspoons curry powder
2 1/2 pounds asparagus, trimmed, cut into 1-inch pieces (about 6 cups)
1 8-ounce container crème fraîche or sour cream
6 tablespoons chopped fresh dill
1 tablespoon whole pink peppercorns (optional)

Steps:

  • Bring 4 1/2 cups water, sliced leeks, and 3/4 teaspoon curry powder to boil in medium pot over medium-high heat. Boil 5 minutes. Add asparagus. Reduce heat to medium; cover and simmer until asparagus is tender, about 15 minutes. Cool slightly. Set aside 2 tablespoons crème fraîche; stir remaining crème fraîche, 4 tablespoons chopped dill, and 3/4 teaspoon curry powder into soup. Puree in batches in blender until smooth. Strain soup into large bowl. Season soup to taste with salt and pepper. Refrigerate until cold, about 4 hours, or up to 1 day.
  • Divide chilled asparagus bisque among 6 bowls. Top each with 1 teaspoon crème fraîche. Sprinkle with remaining chopped fresh dill and whole pink peppercorns, if desired.

ASPARAGUS WITH THAI DIPPING SAUCE



Asparagus With Thai Dipping Sauce image

Make and share this Asparagus With Thai Dipping Sauce recipe from Food.com.

Provided by Abby Girl

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb asparagus
1 tablespoon lime juice
1 tablespoon sugar
1 tablespoon Thai fish sauce (or soy sauce)
1 tablespoon water
1 tablespoon rice vinegar (or cider vinegar)
1 garlic, minced
1/4 teaspoon hot chili paste

Steps:

  • Break off tough ends of asparagus.
  • Bring large skillet of water to boil. Add asparagus and cook for 3 - 4 minutes or until it is bright green and stalks bend slightly.
  • Drain well and place on serving dish. (If serving chilled -- run asparagus under cold water to stop the cooking process and pat dry before combining with the sauce).
  • In a small bowl, whisk together lime juice, sugar, fish sauce, water, vinegar and chili paste. Drizzle over asparagus or use as dipping sauce.

Nutrition Facts : Calories 62.1, Fat 0.3, SaturatedFat 0.1, Sodium 373.8, Carbohydrate 13.3, Fiber 2.6, Sugar 5, Protein 3.9

BLANCHED CRUDITES



Blanched Crudites image

Provided by Ina Garten

Categories     appetizer

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound asparagus
1 pound carrots, sliced diagonally in 1-inch chunks
1 pint cherry tomatoes
2 heads radicchio
Herb Dip, recipe follows
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
  • Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
  • Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
  • Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
  • Slice the radicchio into wedges.
  • Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
  • Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

CURRIED VEGETABLE DIP



Curried Vegetable Dip image

The combination of curry powder and honey gives this dip a sweet, spicy flavor. It's a nice change from onion and ranch vegetable dips, and it's also good with chips for dipping.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-2/3 cups.

Number Of Ingredients 8

1-1/2 cups mayonnaise
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons ketchup
1 teaspoon curry powder
2 to 4 drops hot pepper sauce
Assorted fresh vegetables

Steps:

  • In a small bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.

Nutrition Facts : Calories 184 calories, Fat 19g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

ASPARAGUS DIP



Asparagus Dip image

A very quick and easy dip for asparagus lovers. I made this a few years ago and found the recipe again, I served it at a teenage party and loved it!

Provided by Tisme

Categories     Vegetable

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 5

340 g asparagus, drained
250 g cream cheese, softened
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon sweet chili sauce

Steps:

  • Place the drained asparagus, cream cheese, sour cream, mayonnaise and chilli sauce in a food processor and process until smooth.
  • Spoon the dip into a serving bowl and serve with savoury biscuits.

ASPARAGUS WITH GARLIC DIP



Asparagus With Garlic Dip image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 0

Steps:

  • Trim 3 bunches asparagus; peel the bottoms. Boil until tender, 4 to 5 minutes; drain and cool. Peel the cloves from 4 heads garlic and cook in 1/2 cup olive oil over low heat until soft, 30 minutes. Drain, reserving the oil. Puree the garlic with 2 tablespoons lemon juice, 1 teaspoon mayonnaise, 1 1/2 teaspoons sugar, 1 teaspoon dijon mustard and 1/4 cup water. Blend in 1/4 cup of the garlic oil. Season with salt, pepper and chopped chives; serve with the asparagus.

COLD ASPARAGUS WITH VINAIGRETTE



Cold Asparagus with Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 4

Basic boiled asparagus (recipe above)
1 tablespoon wine vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste

Steps:

  • Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;

ROASTED ASPARAGUS WITH CASHEW-CURRY MAYONNAISE



Roasted Asparagus with Cashew-Curry Mayonnaise image

Try doubling or tripling the recipe as hors d'oeuvres for a cocktail party. The asparagus can be roasted ahead of time and refrigerated. Serve at room temperature.

Provided by Sandra Lee

Categories     side-dish

Time 13m

Yield 4 servings

Number Of Ingredients 8

2 teaspoons extra-virgin olive oil
1 pound asparagus spears, trimmed
Salt and pepper
2 tablespoons cashews (recommended: Planters) plus roughly chopped cashews, for garnish
1/2 cup light mayonnaise (recommended: Best Foods)
1 teaspoon curry powder (recommended: McCormick's)
1/2 teaspoon lemon juice (recommended: ReaLemon)
Pinch salt

Steps:

  • Preheat oven to 425 degrees F. Line baking sheet with aluminum foil.
  • On baking sheet, drizzle oil over trimmed asparagus. Season with salt and pepper, to taste. Toss together to evenly distribute oil and seasoning. Roast in oven for 8 to 10 minutes depending on the size of the asparagus. While asparagus is roasting, prepare mayonnaise.
  • Process 2 tablespoons of cashews in a blender until finely ground. In a small bowl, stir to combine ground cashews, mayonnaise, curry powder, lemon juice, and salt. Set aside.
  • To serve, divide asparagus among 4 plates and top with a dollop of mayonnaise mixture. Garnish with a few chopped cashews.

COLD ASPARAGUS WITH MUSTARD DRESSING



Cold Asparagus With Mustard Dressing image

This asparagus becomes slightly pickled and is very refreshing during the summer. It is also very easy to make. The more you let it stand the more flavor the asparagus absorbs.

Provided by ctinasmth

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs asparagus
1/2 teaspoon salt
1/4 cup olive oil
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1 garlic clove
1/4 teaspoon sugar
pepper

Steps:

  • Steam asparagus until crisp but fork tender Chill in cold water to stop cooking process.
  • Mix together ingredients.
  • Add asparagus to mixture and toss.
  • Let stand in refidgerator for at least 1 hour.

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