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1
Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
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2
Remove the tough bottoms of the asparagus stalks.
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3
If they are thick, peel the stems half-way up the stalk.
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4
Add the carrots to the pot of boiling water and blanch for 1 minute.
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5
Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water.
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6
Drain the carrots when fully cooled.
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7
Add the asparagus to the boiling water and blanch for 1 minute.
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8
Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water.
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9
Drain the asparagus when fully cooled.
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10
Slice the radicchio into wedges.
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11
Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
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12
8 ounces cream cheese, at room temperature
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13
1/2 cup sour cream
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14
1/2 cup mayonnaise
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15
4 scallions, white and green parts, minced
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16
2 tablespoons fresh parsley leaves, minced
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17
1 tablespoon fresh dill, minced
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18
1 teaspoon kosher salt
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19
3/4 teaspoon freshly ground black pepper
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20
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend.
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21
Serve at room temperature.
