Methods/steps

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