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.
Herbed Crème Fraîche Dip with Crudités
Herbed Crème Fraîche Dip with Crudités
© John Kernick
Herbed Crème Fraîche Dip with Crudités
- ACTIVE: 15 MIN
- SERVINGS: 8
Ingredients
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1 cup crème fraîche
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3 tablespoons finely chopped flat-leaf parsley
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3 tablespoons snipped chives
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2 tablespoons finely chopped tarragon
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1 1/2 tablespoons fresh lemon juice
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Kosher salt
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2 pounds asparagus, peeled if thick
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1 bunch of small radishes
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Directions
- In a bowl, whisk the crème fraîche with the parsley, chives and tarragon. Whisk in the lemon juice and season well with salt.
- 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.
- 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.
Herbed Crème Fraîche Dip with Crudités
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