Herbed Dip With Baby Vegetables

• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped sweet onion
• 1 tablespoon chopped fresh dill
• 1 teaspoon Beau Monde seasoning
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• 1 pound thin fresh asparagus
• 1/2 pound haricots verts (tiny green beans), trimmed

1. Stir together first 8 ingredients in a small bowl until well blended. Cover and chill 4 to 24 hours.
2. Meanwhile, snap off and discard tough ends of asparagus. Cut asparagus into 6-inch pieces, reserving any remaining end portions for another use. Cook asparagus in boiling water to cover in a large saucepan 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Repeat procedure with haricots verts. Place vegetables in zip-top plastic bags; seal and chill until ready to serve. Serve mayonnaise mixture with chilled vegetables.

mayonnaise, sour cream, parsley, sweet onion, dill, hot sauce, salt, verts

Taken from www.myrecipes.com/recipe/herbed-dip-baby-vegetables (may not work)