Green Herb Dipping Sauce
INGREDIENTS
- 1/2 bunch each of Italian parsley, fresh dill and watercress
- 1/2 cup drained, cooked fresh spinach, all liquid squeezed out
- 2 scallions, tender greens included, sliced thinly
- 2 cups mayonnaise, preferably homemade
- 1 cup dairy sour cream
- Salt and pepper to taste
In a food processor with a steel blade, or in a blender, place the parsley, dill and watercress. Chop finely and transfer to a bowl.
Process the spinach in the same way and add to the herb mixture.
Combine the herbs with scallions, mayonnaise, and sour cream, folding together gently. Add salt and pepper to taste. Refrigerate until ready to use.
To use with asparagus: Blanch asparagus until almost tender, then quickly immerse the cooked asparagus in ice water till it is room temperature, to stop the cooking process. Arrange the asparagus on a platter lengthwise and pour a ladle of the sauce across the middle of the spears. Place the remaining sauce in a serving bowl and pass around. Makes 4 cups of sauce.