In-the-Raw Wild Asparagus Spears with Spring Things Dip
If you haven’t tried raw asparagus, try it soon, for it’s 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.
Ingredients:
3/4 cup mixed herbs and flavorful early greens (see above for suggested combinations)
1 cup Organic Valley Whole Milk Ricotta Cheese
1/3 cup plain nonfat yogurt
2 tablespoons fresh lemon juice (or to taste)
salt and freshly ground black pepper
whole raw asparagus spears (wild or cultivated), unpeeled
Instructions:
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.
Copyright by Terese Allen
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