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Add a photoServings: 4
Ingredients
- 1 lb asparagus trimmed
- 1 lb fresh green beans trimmed Salt as needed
- 1 c. mayonnaise
- 1 x lemon zested and juiced
- 1 sm shallot finely minced
- 2 Tbsp. minced fresh tarragon - (4 sprigs) plus sprigs for garnish
- 2 Tbsp. minced parsley leaves plus sprigs for garnish Freshly-grnd black pepper to taste
Directions
- Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or possibly 4 min. Drain and cold 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 573 | |
| Calories from Fat 419 | 73% |
| Total Fat 47.5g | 59% |
| Saturated Fat 6.58g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 300mg | 13% |
| Potassium 587mg | 17% |
| Total Carbs 30.32g | 8% |
| Dietary Fiber 12.0g | 40% |
| Sugars 1.32g | 1% |
| Protein 9.58g | 15% |
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