• prep: 45 min
• cook: 0 hr
• total: 45 min

servings:

Our striking take on the classic French snack of radishes, salt, and butter is easy to make and even easier to eat. A rainbow of spring vegetables is dipped in butter brightened with lemon zest and finished with a sprinkling of pink salt.

• Kosher salt
• 1/2 pound asparagus, trimmed
• 1 small head Romanesco, cut into 1 1/2-inch florets
• 1/4 pound sugar snap peas, trimmed
• 1/4 pound fiddlehead ferns, trimmed
• 1 1/2 sticks unsalted butter, room temperature
• Finely grated zest of 1 lemon
• 8 ounces multicolored baby carrots, peeled
• 2 mini cucumbers, cut on the bias into 1/2-inch 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

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