Asparagus, Cucumber, and Sugar Snap Peas with Herb Garlic Dip

1. 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.

2. 2

   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.

3. 3

   Dip may be made 1 day ahead and chilled, covered.

4. 4

   Have ready a bowl of ice and cold water.

5. 5

   Trim asparagus and peas.

6. 6

   In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking.

7. 7

   Drain asparagus well in a colander and pat dry.

8. 8

   Return water in saucepan to a boil and blanch peas 30 seconds.

9. 9

   Drain peas in a sieve and plunge into ice water to stop cooking.

10. 10

    Drain peas well and pat dry.

11. 11

    Asparagus and peas may be blanched 1 day ahead and chilled in a sealable plastic bag.

12. 12

    Cut cucumbers lengthwise into spears.

13. 13

    Drizzle oil over dip and serve with vegetables.

* Per serving · 4 servings · Values may vary.