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Herbed Creme Fraiche Dip with Crudites

1 cup creme fraiche
3 tablespoons finely chopped flat-leaf parsley
3 tablespoons snipped chives
2 tablespoons finely chopped tarragon
1 1/2 tablespoons fresh lemon juice
Kosher salt
2 pounds asparagus, peeled if thick
1 bunch of small radishes


In a bowl, whisk the creme fraiche with the parsley, chives and tarragon. Whisk in the lemon juice and season well with salt. Bring a large, deep skillet of salted water to a boil and fill a large bowl with ice water. Cook the asparagus in the boiling water until tender, about 5 minutes. Drain the asparagus and immediately transfer them to the ice water to cool completely. Drain again and pat dry. Arrange the asparagus and radishes on a platter and serve with the creme fraiche.

Source: www.foodandwine.com