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Asparagus and Green Beans with Tarragon Lemon Dip

Tarragon balances the tangy flavor from lemon in the creamy sauce covering colorful asparagus and green beans. I serve this as a side dish as well as an appetizer. —Bonnie Hawkins, Elkhorn, Wisconsin
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    10 servings

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 1 pound fresh green beans, trimmed
  • 1 cup mayonnaise
  • 1/4 cup lemon juice
  • 1 shallot, finely chopped
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 2 teaspoons grated lemon zest
  • Dash pepper

Directions

  • Place 1 in. of water in a Dutch oven; add asparagus and beans. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.
  • Meanwhile, in a small bowl, combine the remaining ingredients. Drain vegetables; transfer to a serving platter. Drizzle with dip.
Nutrition Facts
1 serving: 183 calories, 18g fat (2g saturated fat), 8mg cholesterol, 126mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein.

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Reviews

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Average Rating:
  • lshaw
    Oct 18, 2016

    I happened to have some leftover fresh tarragon and parsley looking for a dish to enhance. I also used only green beans and cut the recipe in half. I had no fresh lemon, so I used some lemon pepper, omitting the fresh pepper called for. The dressing seemed a bit too thick to spread over 1.5 # of green beans so I thinned it out a bit with some leftover chicken broth. This dish had good, somewhat sophisticated flavor. My husband and grown son also enjoyed it. Not absolutely sure young children could wrap their palates around this one but adults definitely would. I will add asparagus next time! Thanks Bonnie!

  • PrplMonky5
    Dec 7, 2015

    First, I cut this recipe in half, and only used green beans, not asparagus (we aren't fans). I had to cook the green beans a bit longer than was suggested, but that could just be personal preference. I also used fresh squeezed lemon juice (from the lemon I grated). I think the dish was great, but next time I might back off a bit on the lemon. It was just slightly too much lemon (again, personal preference). This was a great side dish, and I paired it with a meatloaf. The tarragon dip was so good, we even put it on some of the meatloaf.

  • cbenne12
    May 26, 2014

    Super easy and yummy!

  • twcalhoun
    Jul 6, 2012

    This was DE-licious! Will definitely make it again and again.