Spring Baby Vegetable Platter

Spring Baby Vegetable Platter

24 pencil thin asparagus

24 tiny baby carrots, peeled

12 small red grape tomatoes

12 small yellow grape tomatoes

12 thin whole scallions

24 small button mushrooms

24 small broccoli florets

24 small cauliflower florets

Spring Crudité Dip (see recipe on side)

In the morning, prepare the Spring Crudité Dip and reserve, covered, in the refrigerator.

Wash and dry all of the vegetables.

Bring a pot of salted water to the boil. Add the cauliflower florets and blanch for 1 minute. Remove to a bowl of ice water. Add the broccoli florets to the same water, blanch for 1 minute, and remove these to the ice water as well. Add the asparagus to the boiling water for 1 minute and remove to the ice water.

Remove all the vegetables from the ice water and dry thoroughly. Refrigerate all vegetables until just before serving.

Serves 12