Crudite Platter with Chipotle Ranch Dressing

1. 1

   Bring a large pot of water to a boil and salt it generously.

2. 2

   Fill a large bowl with ice water and salt that as well.

3. 3

   Drop the broccoli into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes.

4. 4

   Scoop them out of the water and immediately plunge the broccoli into the ice water; this stops their cooking and sets their color.

5. 5

   Cool, remove them from the ice water, and pat dry.

6. 6

   Repeat with the asparagus, cooking 1 to 2 minutes depending on how thick they are.

7. 7

   Arrange all the vegetables on a large serving platter and serve with the chipotle dip.

8. 8

   2 cloves garlic

9. 9

   1/2 teaspoon kosher salt

10. 10

    1/3 cup mayonnaise

11. 11

    2 tablespoons buttermilk

12. 12

    1 tablespoon chipotle hot sauce

13. 13

    3 tablespoons minced fresh cilantro leaves

14. 14

    1 scallion (white and green parts), very thinly sliced

15. 15

    1/2 teaspoon finely grated orange zest

16. 16

    For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.

17. 17

    Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.