Combine first 3 ingredients; cover and chill. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Cook asparagus, covered, in a small amount of boiling water for 6-8 minutes or until crisp tender; drain. Arrange asparagus spears on a serving plate; top with curry sauce, and sprinkle with capers.
By Robin from Washington, IA
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