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Ingredients

• 8 ounces fresh asparagus spears
• 1/3 cup light dairy sour cream
• 2 teaspoons lemon juice
• 1 tablespoon fresh snipped chives
• 1 teaspoon fresh snipped tarragon leaves
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 4 large butterhead lettuce or romaine lettuce leaves
• 1 small carrot, halved lengthwise
• 2 teaspoons finely shredded lemon peel

Description

Wrap Crisp-tender Asparagus And Carrot Spears In Lettuce Leaves And Drizzled With Sour Cream-lemon Dipping Sauce. Serve Them With Dipping Sauce As A Side Dish Or Appetizer.

Better Homes And Garden