Asparagus DIP

Serves 4 to 6

This simple dip is a beautiful, appealing green that brightens any table. We serve it with crudité, crusty French bread, thin breadsticks, or gluten-free crackers for the Hollywood crowd.

1 pound asparagus, ends trimmed

1 (8-ounce) package cream cheese, at room temperature

¼ cup grated Parmesan cheese

1 garlic clove, minced

1 teaspoon chopped fresh dill or chives (optional)

Sea salt

Freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the asparagus and blanch for 3 minutes, then drain and transfer immediately to a cold-water bath.

When cool, cut the asparagus into 1½-inch pieces and set the tips aside.

In a blender or food processor, combine the asparagus pieces (not the tips), cream cheese, Parmesan cheese, garlic, and dill or chives, if using. Pulse to reach the desired consistency—the dip can be chunky or smooth. Add salt and pepper to taste.

Transfer the dip to a serving bowl and fold in the asparagus tips by hand.