Name: Blanched crudites
Prep time: 10 min
Cook time: 2 min
Yield: 4
Cuisine: French
Ingredients: For the blanched crudites; 450g asparagus; 450g carrots sliced diagonally in 2 1/2cm chunks; 300g cherry tomatoes; 2 heads radicchio; Herb dip, recipe follows; For the herb dip; 225g cream cheese, at room temperature; 100g sour cream; 115g mayonnaise; 4 spring onions, white and green parts, minced; 10g freshly parsley leaves, minced; 5g fresh dill, minced; 1 tsp salt; 3/4 tsp freshly ground black pepper