- 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 jalapeño—halved 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
How to make this recipe
- 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. With the machine on, gradually add 1 cup of the oil in a very thin stream until emulsified. Season the kaffir-curry sauce with salt and cayenne and scrape into a bowl.
- Fill a large bowl with ice water. In a large saucepan of salted boiling water, blanch the asparagus until crisp-tender, 2 to 3 minutes. Using tongs, transfer the asparagus to the ice bath to cool, then drain well and blot dry.
- 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. Gradually whisk in the remaining 1/4 cup of oil and season lightly with salt. Add the asparagus, Fresno chile, basil, mint and peanuts and toss well. Season the asparagus salad with salt.
- Dollop some of the kaffir-curry sauce onto plates, top with the asparagus salad and serve.
The kaffir-curry sauce can be refrigerated overnight.
Kaffir lime leaves are the fragrant leaves of kaffir limes, a fruit native to Indonesia, Thailand and other parts of Southeast Asia. They are available at Southeast Asian and some Asian markets and online at importfood.com.
Fruity, minerally northern Italian white.