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October 25, 2007
Okay confession time, I'd serve this dip with pretzels but I know others aspire to more healthful eating. This recipe comes from Stephen Linn's Ultimate Tailgate site.
Asparagus and Sugar Snap Peas with Honey-Mustard Dipping Sauce
½ pound asparagus, trimmed
½ pound sugar snap peas, trimmed
Honey-Mustard Dip:
3 tablespoons Dijon mustard
¼ cup lemon juice
¼ cup honey
3 tablespoons white wine vinegar
3 tablespoons finely chopped fresh dill
¼ cup extra virgin olive oil
½ teaspoon salt
¼ teaspoon pepper
Place 2 to 3 cups cold water in a large stockpot and bring to a rapid boil. Add the asparagus and blanch for 2 minutes. Add the peas and blanch for an additional 1 minute. Remove the vegetables from the stove, drain, and fill the pot with cold water to stop the vegetables from cooking further. Let the vegetables sit in the cold water for 5 minutes, and then drain and pat them dry with paper towels. Once the asparagus and snap peas have cooled, place them in large zip-top plastic bags and store them in your refrigerator.
For the Honey-Mustard Dip, in a medium-size mixing bowl add the mustard, lemon juice, honey, vinegar, and dill. Slowly whisk in the olive oil. Add the salt and pepper and stir. Cover and put the dip into the refrigerator for 30 minutes to chill.
When you are ready to serve the vegetables, place the asparagus and snap peas on a plate and remove the cover from the dip container. Place the dip near the vegetables to serve.
Serves 6
Posted by Gail Ciampa 
at 9:00 AM to Dips & Salsa
, Vegetarian
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