Ingredients

• 1 pound asparagus, trimmed
• 1 pound fresh green beans, trimmed
• Salt
• 1 cup mayonnaise
• 1 lemon, zested and juiced
• 1 small shallot, finely chopped
• 2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
• 2 tablespoons chopped parsley leaves, plus sprigs for garnish
• Few grinds freshly ground black pepper

Instructions

1. Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.