Recipe adapted from Rachael Ray's "30-Minute Meals 2." Asparagus and green beans are a couple of good low-potassium vegetables ... this is a fun variation. It would even make a nice side dish or appetizer for a Christmas or other holiday meal.
1 lb. fresh asparagus, trimmed 1 lb. fresh green beans, trimmed 1 cup mayonnaise Zest and juice of 1 lemon 1 small shallot, finely chopped 2 tablespoons chopped fresh tarragon (4 sprigs) 2 tablespoons chopped fresh flat-leaf parsley Freshly ground black pepper Sprigs of tarragon and parsley for garnish
In a large skillet, cook asparagus and green beans in 1 inch of boiling water, covered, 3 to 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon. Set alongside vegetables on serving dish.
Recipe adapted from Rachael Ray's "30-Minute Meals 2." Asparagus and green beans are a couple of good low-potassium vegetables ... this is a fun variation. It would even make a nice side dish or appetizer for a Christmas or other holiday meal.
1 lb. fresh asparagus, trimmed
1 lb. fresh green beans, trimmed
1 cup mayonnaise
Zest and juice of 1 lemon
1 small shallot, finely chopped
2 tablespoons chopped fresh tarragon (4 sprigs)
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
Sprigs of tarragon and parsley for garnish
In a large skillet, cook asparagus and green beans in 1 inch of boiling water, covered, 3 to 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon. Set alongside vegetables on serving dish.