Shelly's Recipe

HERBED CREME FRAICHE

Category: Spreads -- Cold

2 cups creme fraiche
3 tbsp finely chopped flat-leaf parsley
3 tbsp snipped chives
2 tbsp finely chopped tarragon
1 1/2 tbsp fresh lemon juice
Kosher salt
1 lb asparagus, peeled if thick
1 lb cauliflower, cut into florets
1 bunch endive, leaves

In a bowl, whisk the creme fraiche with the parsley, chives and tarragon. Whisk in the lemon juice and season well with salt.

Bring a large, deep skillet of salted water to a boil and fill a large bowl with ice water. Cook the asparagus in the boiling water until tender, about 5 minutes. Drain the asparagus and immediately transfer to the ice water to cool completely. Drain again and pat dry.

Arrange the asparagus, cauliflower and endive on a platter and serve with the creme fraiche. Makes 2 cups.