I made this for a dinner party the other night to serve with a delicious batch of the seasons first asparagus. I love spring when the asparagus starts coming in, and it seems the very first shipment that comes in is the most tender and delicious. Later I used the extra dip with a snack tray, carrots, celery and crackers. My hubby doesn’t like yogurt all that much, but he absolutely loved this dip.
1 cup plain, lowfat, yogurt
I think you can use sour cream instead, maybe add a squeeze of lemon if you do
1 tsp parsley
1 tsp dijon mustard
3 tsp fresh chive (1 tsp dried)
1/2 tsp tarragon
1 tsp sugar
1/4 tsp paprika
Combine all ingredients and chill for 1 hour before serving.
Chilled asparagus spears:
Trim tough end off asparagus
Steam until tender-crisp (should not be floppy)
submerge in ice water to cool quickly, drain and refrigerate 1/2 hour before serving
