Lemon Butter Dipped Baby Vegetable Crudites Recipe

Ingredients For Lemon Butter Dipped Baby Vegetable Crudites Recipe

• Kosher salt
• 0.5 pound Asparagus, trimmed
• 1.5 inch 1 small head romanesco, cut into florets
• 0.25 pound Sugar snap peas, trimmed
• 0.25 pound Fiddlehead ferns, trimmed
• 1.5 stick Unsalted butter, room temperature
• 1 Finely grated zest lemon
• 8 ounce Multicolored baby carrots, peeled
• 0.5 inch 2 mini cucumbers, cut on the bias into slices
• 1 Head purple endive, leaves separated
• 1 Head yellow endive, leaves separated
• 1 bunch Small radishes, scrubbed, or 2 watermelon radishes, thinly sliced
• Fine pink salt, preferably himalayan or hawaiian