Herbed Creme Fraiche Dip with Crudites

• 1 cup creme fraiche
• 3 tablespoons finely chopped flat-leaf parsley
• 3 tablespoons snipped chives
• 2 tablespoons finely chopped tarragon
• 1 1/2 tablespoons fresh lemon juice
• Kosher salt
• 2 pounds asparagus, peeled if thick
• 1 bunch of small radishes

1. In a bowl, whisk the creme fraiche with the parsley, chives and tarragon.
2. Whisk in the lemon juice and season well with salt.
3. Bring a large, deep skillet of salted water to a boil and fill a large bowl with ice water.
4. Cook the asparagus in the boiling water until tender, about 5 minutes.
5. Drain the asparagus and immediately transfer them to the ice water to cool completely.
6. Drain again and pat dry.
7. Arrange the asparagus and radishes on a platter and serve with the creme fraiche.

creme fraiche, flatleaf parsley, chives, tarragon, lemon juice, kosher salt, radishes

Taken from www.foodandwine.com/recipes/herbed-creme-fraiche-dip-crudites (may not work)