MAKES 4 SERVINGS
1 tray of ice cubes 1 pound asparagus 1 teaspoon finely chopped chives 1 teaspoon finely chopped flat-leaf parsley
1 pound asparagus
1 teaspoon finely chopped chives
1 teaspoon finely chopped flat-leaf parsley
Bring a large pot of water to a boil. While the water is heating, fill a bowl with water and add ice cubes.
Hold each asparagus spear at both ends. Gently bend the stem end until it breaks — it will snap at a natural point.
Slip the spears into the boiling water and cook until color is vibrant, 3 to 4 minutes. Drain the spears and put in ice water, letting them chill about 10 minutes. Remove the spears from the water and pat dry.
In a small bowl, combine the yogurt, chives, parsley and salt. Mix well with a fork.
Arrange the asparagus on a platter. Place the bowl of dip at one end of the platter and serve.
From At the Farmers Market with Kids by Leslie Jonath and Ethel Brennan (Chronicle Books, $22.95)
Nutrition facts per serving:
Nutrition facts per serving:45 calories, 1 g fat, 0 g saturated fat, 2 mg cholesterol, 4 g carbohydrates, 4 g protein, 182 mg sodium, 1 g fiber