Dippers
	175 g    baby beans   2 bunches    asparagus   1 bunch    baby carrots   1 bunch    radishes   2   witlof     1 Trim baby beans. Trim asparagus. Wash and trim baby carrots, leaving 3cm stalk. Wash, trim and halve radishes. Wash and separate witlof leaves. 2 Half-fill a large frying pan or saucepan with water. Bring to the boil over high heat. Add beans and asparagus. Cook for 2 mins or until bright green and just tender. Remove with a slotted spoon to a sieve. Refresh under cold water. 3 Add carrots to boiling water. Cook 4 mins or until just tender. Drain. Refresh under cold water. Refrigerate. 4 Place beans, asparagus, carrots, radishes and witlof onto a large platter. Serve with dips.   Servings: 8   Copyright © 2006, The Gourmet Saint