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Recipe: Asparagus Spears With Yogurt-Herb Dip

Updated: June 4, 2012 10:38AM



Makes 4 servings

1 tray of ice cubes

1 pound asparagus

1/2 cup low-fat plain yogurt

1 teaspoon finely chopped chives

1 teaspoon finely chopped flat-leaf parsley

1/4 teaspoon salt

Bring a large pot of water to a boil. While the water is heating, fill a bowl with water and add ice cubes.

Hold each asparagus spear at both ends. Gently bend the stem end until it breaks — it will snap at a natural point.

Slip the spears into the boiling water and cook until color is vibrant, 3 to 4 minutes. Drain the spears and put in ice water, letting them chill about 10 minutes. Remove the spears from the water and pat dry.

In a small bowl, combine the yogurt, chives, parsley and salt. Mix well with a fork.

Arrange the asparagus on a platter. Place the bowl of dip at one end of the platter and serve.

From “At the Farmers Market with Kids” by Leslie Jonath and Ethel Brennan (Chronicle Books, $22.95)



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