- 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
- 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.
- 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.
- Drizzle oil over dip and serve with vegetables.