White Crudités with Buttermilk Dip

Silver julep and christening cups hold crudités chosen for their white and pale-green hues: celery, white asparagus, romaine, cucumbers, and endive, accompanied by a tangy buttermilk dip.

1 cup buttermilk
1 cup crème fraîche
½ cup fresh dill, coarsely chopped
1¼ tsp. sea salt
¼ tsp. black pepper, freshly cracked
¼ tsp. lemon zest, finely grated
1½ Tbsp. lemon juice, freshly squeezed
pinch cayenne pepper
crudités (celery stalks, white asparagus (peeled and blanched), hearts of romaine, cucumber spears, and endive)

Garnish:
fresh dill, chopped

Combine buttermilk, crème fraÎche, dill, salt, pepper, lemon zest and juice, and cayenne in a medium bowl.

Cover, and refrigerate for up to 1 day.

Garnish with dill, and serve with crudités.

Makes 12 buffet servings.