Asparagus Salad with Kaffir-Lime Curry and Peanuts Recipe

Name: Asparagus Salad with Kaffir-Lime Curry and Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg yolk; 2 teaspoons Madras curry powder; 2 teaspoons finely grated lime zest; 1 fresh kaffir lime leaf, minced (see Note); 1/4 cup fresh lime juice; 1 1/2 teaspoons minced peeled fresh ginger; 1 1/4 cups grapeseed or vegetable oil; Kosher salt; Cayenne pepper; 2 pounds asparagus; 1 tablespoon Asian fish sauce; 1/2 small garlic clove, minced; 1/2 teaspoon sugar; 1 Fresno chile or jalapenohalved lengthwise, seeded and thinly sliced crosswise; 1/4 cup lightly packed torn Thai basil leaves; 1/4 cup lightly packed torn mint leaves; 1/4 cup finely chopped unsalted roasted peanuts

Servings: persons

1 large egg yolk
2 teaspoons Madras curry powder
2 teaspoons finely grated lime zest
1 fresh kaffir lime leaf, minced (see Note)
1/4 cup fresh lime juice
1 1/2 teaspoons minced peeled fresh ginger
1 1/4 cups grapeseed or vegetable oil
Kosher salt
Cayenne pepper
2 pounds asparagus
1 tablespoon Asian fish sauce
1/2 small garlic clove, minced
1/2 teaspoon sugar
1 Fresno chile or jalapenohalved lengthwise, seeded and thinly sliced crosswise
1/4 cup lightly packed torn Thai basil leaves
1/4 cup lightly packed torn mint leaves
1/4 cup finely chopped unsalted roasted peanuts

1
In a mini processor, combine the egg yolk with the curry powder, lime zest, kaffir lime leaf, 1 tablespoon of the lime juice and 1 teaspoon of the ginger and puree until nearly smooth.
2
With the machine on, gradually add 1 cup of the oil in a very thin stream until emulsified.
3
Season the kaffir-curry sauce with salt and cayenne and scrape into a bowl.
4
Fill a large bowl with ice water.
5
In a large saucepan of salted boiling water, blanch the asparagus until crisp-tender, 2 to 3 minutes.
6
Using tongs, transfer the asparagus to the ice bath to cool, then drain well and blot dry.
7
In another large bowl, whisk the remaining 3 tablespoons of lime juice with the fish sauce, garlic, Thai chile, sugar and the remaining 1/2 teaspoon of ginger.
8
Gradually whisk in the remaining 1/4 cup of oil and season lightly with salt.
9
Add the asparagus, Fresno chile, basil, mint and peanuts and toss well.
10
Season the asparagus salad with salt.
11
Dollop some of the kaffir-curry sauce onto plates, top with the asparagus salad and serve.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large egg yolk, 2 teaspoons Madras curry powder, 2 teaspoons finely grated lime zest, 1 fresh kaffir lime leaf, minced (see Note), and more.

Yes, Asparagus Salad with Kaffir-Lime Curry and Peanuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asparagus Salad with Kaffir-Lime Curry and Peanuts

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