Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Herbaceous Crudité Cups
Serving Amount
Ingredients
1 bunch Asparagus spears
2 carrots, cut to sticks 1/3 -inch thick
1⁄2 English cucumbers, cut to 1/3-inch-thick spears
1 bell pepper, cut into spears
1⁄3 cup mayonnaise
1⁄3 cup Greek yogurt
1 tsp. dried tarragon
1 Tbsp. fresh parsley
1 Tbsp. fresh chives
2 tsp. lemon juice
Salt and pepper to taste
Instructions
Step 1
Bring a pot of water to a boil with 1 tsp. salt. Prepare an ice bath.
Step 2
Boil the asparagus and carrots separately as they have different cooking times. Thin asparagus should take 1.5-2 minutes. Thicker asparagus may take 2.5-3 minutes. Test for tenderness throughout. Carrots should boil for 1.5-2 minutes.
Step 3
Once boiled, move to an ice bath using tongs. You can use the same water for both veggies.
Step 4
Prepare the sauce in a blender or use an immersion blender. Combine mayonnaise, Greek yogurt, dried tarragon, fresh chives and parsley, lemon juice and salt and pepper to taste.
Step 5
In shooters or small glasses, add a dollop of the sauce at the bottom. Stick individual cuts of blanched and fresh vegetables in each one.
