April 18, 2014 in Appetizers
A spring veggie platter is a spectacular edible centerpiece.
When spring veggies are piled high in the produce section, it brings my heart joy. I literally do a little shopping cart dance when asparagus is in abundance. I am desert born and raised, after all, and warm sunny weather makes me feel that all is well in the universe!
So I wanted to make a platter of crudites (raw or slightly blanched vegetables for dipping) that is really a work of edible art. This spring platter fits the bill, especially if you add some roasted asparagus dip in the center of a cabbage bowl. I created the dip with the same flavors of the warm artichoke dip/spread, on lightened up. The dip is delicious – like roasted asparagus with a hint of briny artichoke hearts.
Use whatever veggies you like – but I recommend blanching the tougher vegetables a bit to soften them – I did mine in the microwave oven.
Put this on your buffet or table at your next spring feats and you will get rave reviews – guaranteed.
Happy Spring All ~
– posted by Donna