asparagus-cucumber-and-sugar-snap-peas-with-herb-garlic-dip-15154.json

{
    "directions": [
        "In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, at least 8 hours and up to 1 day. Discard liquid in bowl and in a food processor pulse yogurt with remaining dip ingredients and salt and pepper to taste until herbs are finely chopped and yogurt is pale green. Dip may be made 1 day ahead and chilled, covered.",
        "Have ready a bowl of ice and cold water. Trim asparagus and peas. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Return water in saucepan to a boil and blanch peas 30 seconds. Drain peas in a sieve and plunge into ice water to stop cooking. Drain peas well and pat dry. Asparagus and peas may be blanched 1 day ahead and chilled in a sealable plastic bag. Cut cucumbers lengthwise into spears.",
        "Drizzle oil over dip and serve with vegetables."
    ],
    "ingredients": [
        "2 1/2 cups plain yogurt (about 24 ounces)",
        "1 cup fresh flat-leafed parsley leaves",
        "1 tablespoon chopped fresh tarragon leaves",
        "1/2 teaspoon minced garlic",
        "2 tablespoons fresh lemon juice",
        "1 pound thin asparagus",
        "1/2 pound sugar snap peas",
        "3 Kirby cucumbers",
        "1 tablespoon extra-virgin olive oil"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cocktail Party",
        "Yogurt",
        "Asparagus",
        "Cucumber",
        "Summer",
        "Sugar Snap Pea",
        "Gourmet"
    ],
    "title": "Asparagus, Cucumber, and Sugar Snap Peas with Herb Garlic Dip",
    "url": "http://www.epicurious.com/recipes/food/views/asparagus-cucumber-and-sugar-snap-peas-with-herb-garlic-dip-15154"
}