Southern Living JULY 2008
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.
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