From Paula Deen
1 c mayonnaise
1 t curry powder
½ T fresh lemon juice
1 T grated onion
1 Red bell pepper
Steamed asparagus spears for dipping
COMBINE the mayo, curry, lemon and onion in a bowl.
COVER with plastic wrap
CHILL
CUT the bell pepper in ½ lengthwise, remove the core and seeds.
SERVE the curry in pepper “bowl” with asparagus spears
NOTE: Red bell peppers are considerably more expensive than green bell peppers so I make this with the green ones but at Christmas it would be pretty to use red.
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