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🍽️ Colorful Vegetable Platter with Herb Dip

362 kcal · 30 min · 4 servings

Ingredients

• 250 g white asparagus
• 1 tbsp Butter
• 200 g young carrots
• 0.5 bunch spring onions
• 150 g snow peas (or vegetables of your choice)
• 1 tbsp chopped parsley
• 1 tbsp chopped chervil
• 1 tbsp chopped dill
• 1 tbsp chive rings
• 1 tsp mustard
• 1 tbsp vinegar
• 4 tbsp oil
• 50 ml vegetable broth
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the vegetables thoroughly. Peel the asparagus and cut it into bite-sized pieces. Cut the carrots lengthwise into quarters and, if necessary, halve them crosswise. Snap off the ends of the snow peas.
2. 2. Wash the spring onions and trim them. Slice the white and light green parts into thin rings.
3. 3. Simmer the asparagus in a little salted water and butter until cooked. Cook the remaining vegetables (except the onion rings) one by one in boiling salted water until tender-crisp. Remove them, shock them immediately in cold water, and let them drain. This keeps the color fresh!
4. 4. Whisk together mustard, vegetable broth, vinegar, oil, salt, and pepper. Stir in the herbs. Add the cooked vegetables, mix well, and let it sit for a moment. Adjust seasoning if needed and serve.

Nutrition per serving

• kcal: 362
• Protein: 7 g · Fett/Fat: 27 g · Carbs: 22 g