Ingredients for Asparagus And Green Beans With Tarragon Lemon Dip
- 1 pound asparagus spears
- 1 pound green beans
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh tarragon
- fresh parsley leaves
- 1 teaspoon Dijon mustard
- salt to taste
- pepper to taste
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How to Make Asparagus And Green Beans With Tarragon Lemon Dip
- Bring 1 inch of salted water to a boil in a medium saucepan. Add 1 pound asparagus spears and 1 pound green beans. Cover and cook for 5 minutes, or until crisp-tender.
- Drain the vegetables immediately and rinse under cold water to stop the cooking process. Pat dry with paper towels.
- Arrange the asparagus and green beans on a serving platter.
- In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 tablespoon chopped fresh tarragon, 1 teaspoon Dijon mustard, salt, and pepper to taste.
- Drizzle the lemon-tarragon dip over the vegetables. Garnish with fresh parsley and tarragon sprigs.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
27g
Fat
15g
Carbs
10g