6-8 sprigs chervil
3 sprigs parsley
15 strands chive
2/3 c. plain yogurt
1/2 tsp. horseradish
Pepper to taste

Finely chop herbs. Combine all ingredients until well mixed. Let stand 4 hours before serving to allow flavors to blend. Use as a dip for asparagus or other veggies or as a sauce over hot vegetables.