Recipes: Asparagus, Curry Mayonnaise and Herbed Cashew Dip

Serves 2 to 4, but is easily doubled or tripled.

These make a terrific appetizer or wonderful side dish. They may be prepared a day ahead and held in the refrigerator, then served with one or both of these dips on the side. From Beth Dooley.

• 1 lb. asparagus

Directions

To blanch the asparagus, snap off the bottom ends at the natural bending point. Fill a large, deep bowl with ice and cold water and set aside. Bring a large, deep skillet of lightly salted water to a boil. Drop in the asparagus and cook until bright green, about 3 to 4 minutes. Drain and turn into the ice water bath until chilled. Drain, and layer on clean towels to pat dry. Serve with one or both of these dips.

Makes 1 cup.

This makes a great dip and a terrific spread for any sandwich or wrap. From Beth Dooley.

• 2 tsp. curry powder

• 2 tsp. fresh lime juice

• Generous pinch cayenne pepper, to taste

• Generous pinch freshly ground black pepper, to taste

Directions

Makes 1 cup.

Rich, creamy, delicious and 100% plant-based. From Beth Dooley.

• 1/2 c. raw cashews

• Boiling water to cover

• 1 clove garlic, smashed

• 2 tsp. lemon juice, or more to taste

• Salt, to taste

• Freshly ground black pepper, to taste

• Dash of hot sauce, to taste

Directions