Ingredients:

• 2 lbs pencil-thin asparagus, trimmed
• 2 lbs tender green beans, stem ends removed
• 1-2 cups sour cream
• 1 Tbsp fresh lemon juice
• 1 tsp fresh dill
• Salt and freshly ground black pepper to taste

Steps:

Blanch the vegetables in salted boiling water just until tender, about three minutes for the asparagus and two to four 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, dill, salt and pepper in a bowl and whisk to blend. Keep chilled until ready to use. Makes about 30 servings.