Updated: June 4, 2012 10:38AM
Makes 4 servings
1 tray of ice cubes 1 pound asparagus 1 teaspoon finely chopped chives 1 teaspoon finely chopped flat-leaf parsley
1 pound asparagus
1 teaspoon finely chopped chives
1 teaspoon finely chopped flat-leaf parsley
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)