• 1 pound asparagus, trimmed
• 1 pound fresh green beans, trimmed
• Salt
• 1 cup mayonnaise
• 1 lemon, zested and juiced
• 1 small shallot, finely chopped
• 2 tablespoons chopped fresh tarragon (4 sprigs), chopped, plus extra sprigs for garnish
• 2 tablespoons chopped parsley leaves, plus extra sprigs for garnish
• A few grinds of freshly ground black pepper

Cook the asparagus spears and green beans in one inch of salted boiling water, covered, for 3-4 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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