Asparagus And Green Beans With Tarragon Lemon Dip Recipe - Cooking Index
Asparagus And Green Beans With Tarragon Lemon Dip Recipe - Cooking Index
| 1 lb | Asparagus - trimmed | |
| 1 lb | Fresh green beans - trimmed | |
| Salt - as needed | ||
| 1 cup | Mayonnaise | |
| 1 | Lemon - zested and juiced | |
| 1 | Shallot - finely chopped (small) | |
| 2 tablespoons | Chopped fresh tarragon - (4 sprigs) - plus sprigs | |
| For garnish | ||
| 2 tablespoons | Chopped parsley leaves - plus sprigs | |
| For garnish | ||
| Freshly-ground black pepper - to taste |
Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate.
Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C30) - from the TV FOOD NETWORK
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