Crudite Platter with Chipotle Ranch Dressing

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Kosher salt, as needed

1 broccoli stalk, trimmed into florets, about 3 cups

8 ounces asparagus, stalks peeled, woody ends trimmed

1 red bell pepper, seeded, and cut into strips 

1 red bell pepper, seeded, and cut into strips

1 yellow bell pepper, seeded, and cut strips

1 yellow bell pepper, seeded, and cut strips 

1 bunch radishes (with greens attached)

2 kirby cucumbers, cut into spears

Chipotle Ranch Dressing:

2 cloves garlic

1/2 teaspoon kosher salt

1/3 cup mayonnaise

2 tablespoons buttermilk

1 tablespoon chipotle hot sauce

3 tablespoons minced fresh cilantro leaves

1 scallion (white and green parts), very thinly sliced

1/2 teaspoon finely grated orange zest