Herbed Crème Fraîche Dip with Crudités

"Crudité is one trend from the '80s I wish would make a big comeback," says food blogger Pim Techamuanvivit. She invariably uses produce from David Kinch's Love Apple Farm in Santa Cruz County, California; in colder weather, that might be radishes, asparagus and baby carrots, served with a simple dip like this tarragon-spiked crème fraîche. Although Pim usually serves the vegetables whole, occasionally she'll slice them paper-thin on a mandoline and toss the strips together.

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  • Servings: 8

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  • 1 cup crème fraîche
  • 3 tablespoons finely chopped flat-leaf parsley
  • 3 tablespoons snipped chives
  • 2 tablespoons finely chopped tarragon
  • 1 1/2 tablespoons fresh lemon juice
  • Kosher salt
  • 2 pounds asparagus, peeled if thick
  • 1 bunch of small radishes

How to make this recipe

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

  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.

  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.

Contributed By Photo © John Kernick Published December 2007

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