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Herbed Crème Fraîche Dip with Crudités
© John Kernick

Herbed Crème Fraîche Dip with Crudités

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"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.

  1. 1 cup crème fraîche
  2. 3 tablespoons finely chopped flat-leaf parsley
  3. 3 tablespoons snipped chives
  4. 2 tablespoons finely chopped tarragon
  5. 1 1/2 tablespoons fresh lemon juice
  6. Kosher salt
  7. 2 pounds asparagus, peeled if thick
  8. 1 bunch of small radishes
  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.


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