Asparagus With Curry Dip

This is a perfect appetizer for your Easter Dinner. Set this out with a pretty plate of deviled eggs and it should keep the crowd happy until you finish dinner.

Asparagus With Curry Dip
8-10 servings
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2 pounds fresh asparagus
1 teaspoon salt
1/2 cup good mayonnaise
1/2 cup sour cream (you can use all mayonnaise if you like)
1 teaspoon curry powder
1 tablespoon lemon juice

1. Lay the asparagus on a cutting board and line up the tips, then cut off the bottoms evenly and discard. Fill a large skillet with about 2-inches of water. Add the salt and bring to a boil. Add the asparagus all at once and cook for about 3 minutes, until the spears are tender but still have texture. Drain immediately, roll in a tea towel, and store in the refrigerator until serving time.

2. Make the curry dip. Stir together the mayonnaise, sour cream curry powder, and lemon juice in a small glass bowl. Cover with plastic wrap and keep chilled until serving time.

3. Serve chilled on a pretty platter.