In-the-Raw Wild Asparagus Spears with Spring Things Dip

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If you havenít tried raw asparagus, try it soon, for itís going to add a whole new--and very manageable--dimension to your spring menus. Here, the uncooked spears are served with an herb-happy dip that comes together in seconds in the food processor. How easy is that?

Have fun coming up with your own flavor profile for the dip, or consider these combinations: dill, mint and cilantro; ramps and sorrel; arugula and chives; dandelion greens and parsley.


  • 14 cup mixed herbs
  • 1 cup Organic Valley Whole Milk Ricotta Cheese
  • 13 cup yogurt (plain nonfat)
  • 2 tablespoons fresh lemon juice (or to taste)
  • salt
  • whole raw asparagus, spears, unpeeled (wild or cultivated)
  • flavorful early greens (see recipe for suggested combinations)
  • Freshly ground black pepper


Blend herbs and/or greens, ricotta, yogurt and lemon juice in a food processor or blender until as smooth as possible. Season with salt and pepper to taste. Transfer dip to a squat bowl, cover and chill until ready to serve.

Arrange raw asparagus in a tall glass or vase and serve with the dip. Makes 1 1/4 cups dip.

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