Active Time
N/A
Total Time
15 MIN
Yield
Serves : 8
© John Kernick

How to Make It

Step 1    

In a bowl, whisk the crème fraîche with the parsley, chives and tarragon. Whisk in the lemon juice and season well with salt.

Step 2    

Bring a large, deep skillet of salted water to a boil and fill a large bowl with ice water. Cook the asparagus in the boiling water until tender, about 5 minutes. Drain the asparagus and immediately transfer them to the ice water to cool completely. Drain again and pat dry.

Step 3    

Arrange the asparagus and radishes on a platter and serve with the crème fraîche.

Make Ahead

The dip and vegetables can be refrigerated for up to 8 hours.

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