Asparagus and Haricot Vert with Tarragon Lemon Dip

I don't know about you, but I am getting tired of "Ranch" or "Onion" dips for crudite (vegetables). The store bought versions are full of preservatives and have little kick. This recipe is full of flavor and will be a kick with your guests!!!

Ingredients

1 pound of asparagus (trimmed - remove the hard end of the asparagus)
1 pond Haricot Vert (trimmed French Green Beans - remove the stem end)
1 cup real mayonnaise
1 lemon zested and juiced
1 small shallot, finely minced
2 tablespoons chopped fresh tarragon leaves - about 4 sprigs
2 tablespoons chopped fresh parsley (I only use Italian parsley)
Salt for the water and for tasting
Fresh ground pepper to taste.

Directions

Bring a large pot of water to a boil. Add 2 − 3 tablespoons of Kosher salt.

Put the asparagus into the boiling water. Blanche for 2 minutes and immediately plunge the asparagus into a bowl filled with ice water.

Repeat with the Haricot Vert (French Green Beans).

Drain the cooled vegetables and dry with paper towels and refrigerate until serving.

Meanwhile combine the mayo, lemon zest, lemon juice, tarragon, parsley, salt and pepper to taste. Refrigerate until use.

Serve with the par-boiled vegetables. It will be a hit!