You eat with your eyes first. We all know this, but after spending so much time creating a meal, we sometimes don’t take the time to make it look as amazing as it will taste. So be creative, play with your food and make your food beautiful! Enjoy this beautiful recipe for fresh raw asparagus and curry dip.
As a caterer, my job is to make certain the food looks appetizing, no matter how simple the recipe. One tactic is to use fresh vegetables, fruits and fresh herbs to liven up a plate and add the color to offset the boring, but delicious, brown beef or grilled chicken.
I have an abundance of rosemary in my garden and therefore use lots of rosemary to garnish, skewer and enhance the flavors of food. It’s also attractive to use a bed of rosemary to platter simple sliders or sandwiches. Remember when you are plattering or plating food to include some of the ingredients in the dishes as garnish. This also helps to unite the plate ingredients.
Here are a few more tips for making beautiful platters and plates:
- Place food at different levels.
- On a plate, you can place the vegetables leaning against the meat to add dimension, or
- Tilt the half sandwich to show filling.
- For platters, use vessels of different heights to achieve this result.
- Create a colored bed for the food.
- Sliced fruit, greens and herbs are great ideas for creating this effect.
- Use white plates as an open canvas for your creativity.
- Use a photographer’s trick. Brush food with warm broth to add sheen to the food prior to service.
Keep it simple. Use perfectly beautiful food and don’t mess it up. A few perfect grape tomatoes or strawberries can make a plate perfect!
This recipe highlights very thin asparagus, served raw with a very simple curry dip. I place the curry dip in a hollowed out red bell pepper and serve it in a huge martini glass surrounded by the asparagus spears. A delicious, light and beautiful appetizer.
- 1 pound raw asparagus (very, very thin)
- 1 cup mayonnaise
- 1 tsp. good curry powder (my favorite is McCormicks organic)
- ½ Tbsp. fresh lemon juice
- 1 Tbsp. grated onion
- 1 red bell pepper
- Cut the ends off of the asparagus.
- Combine mayo, curry powder, lemon juice and onion in a small bowl.
- Cover and chill for at least 3 hours.