• Ingredients: 24
  • Serves: 8

Asparagus, cucumber, and sugar snap peas with herb garlic dip with thin asparagus, sugar snap peas, kirby cucumbers, extra-virgin olive oil.


For dip

For seafood filling:

  • Equipment: a 4-inch round cookie cutter; a deep-fat thermometer
  • Accompaniment: tomato salsa

For topping

  • Garnish: fresh dill sprigs

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


Make dip

  1. Step 1 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.
  2. Step 2 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.
  3. Step 3 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.

    For this step you will need

  4. Step 4 Drain asparagus well in a colander and pat dry. Return water in saucepan to a boil and blanch peas 30 seconds.

    For this step you will need

  5. Step 5 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.

Nutrition information

Calories 112 Carbohydrates 13 g (4%)
Fat 5 g (7%) Protein 6 g (12%)
Saturated Fat 2 g (10%) Sodium 48 mg (2%)
Polyunsaturated Fat 0 g Fiber 3 g (11%)
Monounsaturated Fat 2 g Cholesterol 11 mg (4%)