Asparagus, Cucumber, and Sugar Snap Peas with Herb Garlic Dip |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
2 1/2 cups plain yogurt (about 24 ounces) |
1 cup fresh flat-leafed parsley leaves |
1 tablespoon chopped fresh tarragon leaves |
1/2 teaspoon minced garlic |
2 tablespoons fresh lemon juice |
1 pound thin asparagus |
1/2 pound sugar snap peas |
3 kirby cucumbers |
1 tablespoon extra-virgin olive oil |
Directions:
1. Make dip In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, at least 8 hours and up to 1 day. Discard liquid in bowl and in a food processor pulse yogurt with remaining dip ingredients and salt and pepper to taste until herbs are finely chopped and yogurt is pale green. Dip may be made 1 day ahead and chilled, covered.
2. Have ready a bowl of ice and cold water. Trim asparagus and peas. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Return water in saucepan to a boil and blanch peas 30 seconds. Drain peas in a sieve and plunge into ice water to stop cooking. Drain peas well and pat dry. Asparagus and peas may be blanched 1 day ahead and chilled in a sealable plastic bag. Cut cucumbers lengthwise into spears.
3. Drizzle oil over dip and serve with vegetables.
|
|