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

• 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

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. 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. Dip may be made 1 day ahead and chilled, covered.
4. Have ready a bowl of ice and cold water.
5. Trim asparagus and peas.
6. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking.
7. Drain asparagus well in a colander and pat dry.
8. Return water in saucepan to a boil and blanch peas 30 seconds.
9. Drain peas in a sieve and plunge into ice water to stop cooking.
10. Drain peas well and pat dry.
11. Asparagus and peas may be blanched 1 day ahead and chilled in a sealable plastic bag.
12. Cut cucumbers lengthwise into spears.
13. Drizzle oil over dip and serve with vegetables.

plain yogurt, flatleafed parsley, tarragon, garlic, lemon juice, thin, sugar, cucumbers, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/asparagus-cucumber-and-sugar-snap-peas-with-herb-garlic-dip-15154 (may not work)