Recipe courtesy of Rachael Ray
Episode: Triple Dip
Asparagus and Green Beans with Tarragon Lemon Dip
Total:
9 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
9 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

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