Bring a large pot of water to a boil and salt generously. Fill a large bowl with ice water and salt generously. Drop the beans into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the beans into the ice water, to stop their cooking and set the color. Cool, remove them from the ice bath, and pat dry. Repeat with the broccoli and asparagus. (The asparagus may take a minute less, depending on their size.)
Attractively arrange all the vegetables on a large serving platter and serve with the dip of your choice.
Curry Dip:
Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours.
Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool.
In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander. Season with salt and pepper, to taste.
Yield: about 2 cups
Really Onion Dip:
Preheat the oven to 425 degrees F.
In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside.
Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally, until they just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.)
Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight.
When ready to serve top with the fried onions.
Yield: about 4 cups
Copyright 2001 Television Food Network, G.P. All rights reserved

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	916.5 Kcal (3837 kJ)
Calories from fat	759.9 Kcal
		% Daily Value*
Total Fat	84.43g	130%
Cholesterol	34.5mg	11%
Sodium	1268.78mg	53%
Potassium	814.56mg	17%
Total Carbs	35.25g	12%
Sugars	18.88g	76%
Dietary Fiber	5.95g	24%
Protein	6.86g	14%
Vitamin C	70mg	117%
Vitamin A	1.3mg	44%
Iron	40.2mg	223%
Calcium	155.2mg	16%

Amount Per 100 g
Calories	192.05 Kcal (804 kJ)
Calories from fat	159.24 Kcal
		% Daily Value*
Total Fat	17.69g	130%
Cholesterol	7.23mg	11%
Sodium	265.88mg	53%
Potassium	170.69mg	17%
Total Carbs	7.39g	12%
Sugars	3.96g	76%
Dietary Fiber	1.25g	24%
Protein	1.44g	14%
Vitamin C	14.7mg	117%
Vitamin A	0.3mg	44%
Iron	8.4mg	223%
Calcium	32.5mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

24.6

Points
26

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Total Fat

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