Crudite Platter with Chipotle Ranch Dressing

• 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