ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Steamed Asparagus and Green Beans With Fresh Lemon-Basil Dip

Photo: Tina Cornett; Styling: Cari South
Prep time 20 mins
Cook time 8 mins
Yield Makes about 25 servings


  • 1 cup chopped fresh basil
  • 2 cups mayonnaise
  • 1 (8-ounce) container sour cream
  • 2 tablespoons grated lemon rind
  • 1/4 teaspoon salt
  • 4 pounds fresh asparagus
  • 2 pounds fresh green beans, trimmed
  • Garnish: fresh basil leaves

How to Make It

  1. Whisk together first 5 ingredients until blended. Cover and chill.

  2. Snap off tough ends of asparagus. Cook asparagus in boiling water to cover 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

  3. Cook beans in boiling water to cover 3 to 5 minutes or until crisp-tender. Plunge into ice water to stop the cooking process; drain.

  4. Cover and chill vegetables until ready to serve with dip. Garnish dip with fresh basil, if desired.