Week of 3/29/1999

Asparagus with Curry Sauce

1 lb. medium asparagus, trimmed
1/4 c. mayonnaise (Hellmann’s preferred)
1 tsp. curry powder
1/4 tsp. minced peeled fresh gingerroot
1 tsp. fresh lemon juice
1-2 tsp. milk
In skillet of boiling salted water cook asparagus until tender but not limp, about 4 minutes, transferring carefully with tongs to a colander. Rinse with cold water to stop cooking and drain. Transfer asparagus to a platter and cool. In a bowl whisk together remaining ingredients, using enough milk to reach desired consistency, until combined well. Serve asparagus with sauce on the side. Serves 3 to 4.

Perfect Anytime Biscuits

2 c. all-purpose flour
1 Tbls. baking powder
1 tsp. salt
3/4 stick (6 Tbls.) cold unsalted butter
3/4 c. heavy cream

Preheat oven to 425 degrees and lightly grease a baking sheet. Into a large bowl sift together flour, baking powder and salt. Cut 5 tbls. butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Add cream, stirring with a fork until just combined. Transfer mixture to a lightly floured surface and gently knead about 3 times until it just forms a dough. Pat dough into a 6 1/2 inch round (about 1/2 inch thick).

Using a 2/1/2 inch round floured cutter cut out biscuits and arrange about 1 inch apart on baking sheet. Gather and pat out scraps and cut out more biscuits. Melt remaining butter and lightly brush onto biscuits. Bake biscuits in middle of oven until pale golden and cooked through, about 20 minutes. Makes about 6 biscuits.