1 pound asparagus, trimmed
1 pound fresh green beans, trimmed
Salt
1 cup mayonnaise
1 lemon, zested and juiced
1 small shallot, finely chopped
2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
2 tablespoons chopped parsley leaves, plus sprigs for garnish
Few grinds freshly ground black pepper

Cooking Recipe:

Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. drain (the part where it exits) and cool the vegetables and arrange them on a serving plate. Combine the dip go shopping for these ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.

Black Bean Soup
Serves 2

• 1 onion, chopped
  
• 2 cloves garlic, minced
  
• 2 15-ounce cans of black beans, rinsed
  
• 1 1/2 to 2 cups water
  
• 1/2 teaspoon chili powder
  
• 1/2 teaspoon paprika
  
• 1/2 teaspoon cayenne (optional)
  
• 1/2 teaspoon cumin

Sauté the onions and minced garlic in a 1/4 cup of water in a nonstick saucepan. Once the onions have become translucent, place the onions and garlic in a large stockpot. Add the rinsed beans, water, and spices. simmer (low fire) over medium heat, stirring occasionally. Taste-test the soup after 20 minutes and remove from heat once the beans are cooked to your liking.

For a slightly different taste, add frozen or fresh vegetables such as chopped carrots, kale, or broccoli.