Ingredients

Serves 8 as an hors d'oeuvre

　　

For dip

2 1/2 cups plain yogurt (about 24 ounces)

　　1 cup fresh flat-leafed parsley leaves

　　1 tablespoon chopped fresh tarragon leaves

　　1/2 teaspoon minced garlic

　　2 tablespoons fresh lemon juice

　　1 pound thin asparagus

　　1/2 pound sugar snap peas

　　3 Kirby cucumbers

　　1 tablespoon extra-virgin olive oil

　　

Make dip

Step 1

In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, at least 8 hours and up to 1 day. Discard liquid in bowl and in a food processor pulse yogurt with remaining dip ingredients and salt and pepper to taste until herbs are finely chopped and yogurt is pale green. Dip may be made 1 day ahead and chilled, covered.

　　

Step 2

Have ready a bowl of ice and cold water. Trim asparagus and peas. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Return water in saucepan to a boil and blanch peas 30 seconds. Drain peas in a sieve and plunge into ice water to stop cooking. Drain peas well and pat dry. Asparagus and peas may be blanched 1 day ahead and chilled in a sealable plastic bag. Cut cucumbers lengthwise into spears.

　　

Step 3

Drizzle oil over dip and serve with vegetables.