- 2 lbs pencil-thin asparagus, trimmed
- 2 lbs tender green beans, stem ends removed
- 1-2 cups sour cream
- 1 Tbsp fresh lemon juice
- 1 tsp fresh dill
- Salt and freshly ground black pepper to taste
Blanch the vegetables in salted boiling water just until tender, about three minutes for the asparagus and two to four minutes for the beans. Drain and cool in a bowl of ice water. Drain again and refrigerate until ready to use. Combine the sour cream, lemon juice, dill, salt and pepper in a bowl and whisk to blend. Keep chilled until ready to use. Makes about 30 servings.
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