Herbed Creme Fraiche Dip with Crudites

1. 1

   In a bowl, whisk the creme fraiche with the parsley, chives and tarragon.

2. 2

   Whisk in the lemon juice and season well with salt.

3. 3

   Bring a large, deep skillet of salted water to a boil and fill a large bowl with ice water.

4. 4

   Cook the asparagus in the boiling water until tender, about 5 minutes.

5. 5

   Drain the asparagus and immediately transfer them to the ice water to cool completely.

6. 6

   Drain again and pat dry.

7. 7

   Arrange the asparagus and radishes on a platter and serve with the creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.