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Asparagus and Green Bean Tray
Category: Sides

Servings: 8


  • 1 pound pencil-thin asparagus, trimmed
  • 1 pound tender green beans, stem ends removed
  • 3/4 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon minced fresh parsley
  • Salt and freshly ground black pepper, to taste


Blanch the vegetables in salted boiling water just until tender, about 3 minutes for the asparagus and 2 to 4 minutes for the beans. Drain and cool in a bowl of ice water. Drain again and refrigerate until ready to use.

Combine the sour cream, lemon juice, parsley, salt and pepper in a bowl and whisk to blend. Keep chilled until ready to use. Serve in a bowl alongside the vegetables.



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