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Crudites Platter

Ingredients

Platter:

  • 8 asparagus
  • water
  • 2 soft-boiled eggs
  • 5 baby carrots halved lengthwise
  • 4 radishes with tops halved lengthwise
  • 1 head little gem lettuce quartered
  • 6-8 slices Prosciutto di Parma

Dip:

  • 2 teaspoons white miso
  • 1 tablespoon lemon juice
  • 1 teaspoon water
  • 1/2 cup full-fat Greek yogurt
  • 2 tablespoons chopped herbs dill, tarragon or parsley
  • 1/4 teaspoon salt
  • fresh black pepper to taste

Instructions

  • To make platter: Trim asparagus. To blanch, bring pot of water to boil and place asparagus in pot 2-3 minutes. While asparagus is cooking, fill large bowl with ice water. After 3 minutes, plunge asparagus in ice bath and let cool.
  • To soft-boil eggs, bring pot of water to boil. Gently place room temperature eggs in water and simmer 3-4 minutes. Remove eggs with slotted spoon and cool under running water.
  • Serve asparagus and eggs alongside baby carrots, radishes and little gem lettuce. Drape prosciutto slices over some vegetables and between others.
  • To make dip: In small bowl, whisk miso, lemon juice and water until smooth. Add yogurt, herbs and salt. Season generously with cracked pepper, to taste; mix and serve with platter.