Chilled Asparagus with Curry Aioli

This is one of our household favorites. It pairs beautifully with salmon; if you have any leftover aioli, it is fabulous the next day as a sandwich or pita spread. We also made a salad from some leftover flaked salmon, diced asparagus, a little celery, dill, and the aioli— with amazing results.

1 bunch of asparagus (tough ends trimmed)

½ c. mayonnaise

1 tsp. honey

1 tsp. sweet curry powder

1 Tbsp. lime juice

Salt to your taste

Steam asparagus over boiling water, covered, until just tender, about 4-5 minutes.

Chill, covered, overnight in the refrigerator. *Note: you can also use leftover cooked asparagus.

Whisk together all of the other ingredients and chill overnight too.

When ready to serve, plate the asparagus and drizzle on the aioli.

Recipe created or adapted by Liz Talley, Urban Graze

#side