Asparagus and Green Beans with Tarragon Lemon Dip

• 1 pound asparagus, trimmed
• 1 pound fresh green beans, trimmed
• Salt
• 1 cup mayonnaise
• 1 lemon, zested and juiced
• 1 small shallot, finely chopped
• 2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
• 2 tablespoons chopped parsley leaves, plus sprigs for garnish
• Few grinds freshly ground black pepper

1. Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes.
2. Drain and cool the vegetables and arrange them on a serving plate.
3. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

green beans, salt, mayonnaise, lemon, shallot, fresh tarragon, parsley, ground black pepper

Taken from www.foodnetwork.com/recipes/rachael-ray/asparagus-and-green-beans-with-tarragon-lemon-dip-recipe.html (may not work)