ASPARAGUS, CUCUMBER, AND SUGAR SNAP PEAS WITH HERB GARLIC DIP

Asparagus, Cucumber, and Sugar Snap Peas with Herb Garlic Dip image

Yield Serves 8 as an hors d'oeuvre

Number Of Ingredients 10

For dip
2 1/2 cups plain yogurt (about 24 ounces)
1 cup fresh flat-leafed parsley leaves
1 tablespoon chopped fresh tarragon leaves
1/2 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 pound thin asparagus
1/2 pound sugar snap peas
3 Kirby cucumbers
1 tablespoon extra-virgin olive oil

Steps:

Make dip
In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, at least 8 hours and up to 1 day. Discard liquid in bowl and in a food processor pulse yogurt with remaining dip ingredients and salt and pepper to taste until herbs are finely chopped and yogurt is pale green. Dip may be made 1 day ahead and chilled, covered.
Have ready a bowl of ice and cold water. Trim asparagus and peas. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Return water in saucepan to a boil and blanch peas 30 seconds. Drain peas in a sieve and plunge into ice water to stop cooking. Drain peas well and pat dry. Asparagus and peas may be blanched 1 day ahead and chilled in a sealable plastic bag. Cut cucumbers lengthwise into spears.
Drizzle oil over dip and serve with vegetables.