Asparagus and Green Beans
Recipe courtesy of Marcelle Bienvenu, You're Invited
Serves 6 to 8
Blanch the vegetables in salted boiling water just until tender, about 3 minutes for the asparagus and 2 to 4 minutes for the beans.
Drain and cool in a bowl of ice water.
Drain again and refrigerate until ready to use.
Combine the sour cream, lemon juice, parsley, salt and pepper in a bowl and whisk to blend.
Keep chilled until ready to use.
Serve in a bowl alongside the vegetables.