Creamy herb dressing is so easy, I make it the night before Thanksgiving to save time. We like it over asparagus, but try serving it with green beans or broccoli for a delicious and eye-pleasing side dish. From Brigitte Hinz of Des Plaines Illinois.

Ingredients 

1-1/2 cups mayonnaise

2/3 cup whipped cream

1/2 cup chopped green onions

1/2 cup minced fresh parsley

1 can (2 ounces) anchovy fillets, drained,

optional

2 tablespoons minced chives

2 tablespoons lemon juice

2 pounds fresh asparagus spears, trimmed

Method 

In a blender, combine the first seven ingredients; cover and process until smooth.

Cover and refrigerate for at least 1 hour.

In a skillet, cook asparagus in a small amount of water for 3-4 minutes or until crisp-tender; drain well.

Spoon dressing over asparagus. Store remaining dressing in the refrigerator. 

Yield: 6 servings (2-1/2 cups dressing).