Asparagus Salad with Kaffir-Lime Curry and Peanuts



  1. 1 large egg yolk
  2. 2 teaspoons Madras curry powder
  3. 2 teaspoons finely grated lime zest
  4. 1 fresh kaffir lime leaf, minced (see Note)
  5. 1/4 cup fresh lime juice
  6. 1 1/2 teaspoons minced peeled fresh ginger
  7. 1 1/4 cups grapeseed or vegetable oil
  8. Kosher salt
  9. Cayenne pepper
  10. 2 pounds asparagus
  11. 1 tablespoon Asian fish sauce
  12. 1/2 small garlic clove, minced
  13. 1/2 teaspoon sugar
  14. 1 Fresno chile or jalapenohalved lengthwise, seeded and thinly sliced crosswise
  15. 1/4 cup lightly packed torn Thai basil leaves
  16. 1/4 cup lightly packed torn mint leaves
  17. 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.