1 pound asparagus
1/2 pound sugar snap peas
3 cucumbers
1 tablespoon extra-virgin olive oil
2-1/2 cups plain yogurt

DIP:
1 cup fresh flat-leafed parsley leaves
1/2 teaspoon minced garlic
1 tablespoon chopped tarragon leaves
2 tablespoons fresh lemon juice

Drain yogurt in cheesecloth-lined sieve over a bowl for 8 hours, covered & chilled. Discard liquid. In food processor, pulse yogurt with all dip ingredients until herbs are finely chopped & yogurt is pale green. Have a bowl of ice & cold water ready. Trim asparagus & peas. Boil salted water to blanch peas 30 seconds; put in ice water. Drain; pat dry. Return water in saucepan to boil; blanch asparagus 1 min. Put in ice water. Drain; pat dry. Cut cucumbers into spears. Drizzle oil over dip & serve with vegetables.

(from Capay Organic Farm CSA “Farm Fresh To You” website)