• 2 bunches asparagus

• 1 bunch flat-leaf parsley

• 3 skinny leaves lacinato kale, trimmed to preferred height

• 1 small head celery, with leaves

• 1 bunch rainbow carrots, peeled and greens removed

• 3 clusters cherry tomatoes on the vine

• 5 sprigs rosemary and/or mint

1. Set a small vase, about 3 inches square by 6 inches tall (or similar size), inside a larger vase, about 6 inches square (or similar size.) Stand asparagus on end in the outer channel between the vases.

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2. Add water to the inner vase if preparing more than two hours in advance. Pack parsley into the center well of the vase to create a mounded foundation for the arrangement.

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3. Remove root end of celery head and set aside larger stalks for another use. Create height by adding in the celery hearts, leaves facing up. Add in kale leaves.

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4. Add carrots to the arrangement point-end up.

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5. Skewer clusters of cherry tomatoes into the kale and parsley with small bamboo toothpicks. Tuck rosemary and/or mint into the arrangement to accent.

• To make ahead: Fill inner vase with water. Invert a plastic bag loosely over the arrangement. Keep the arrangement cool. If necessary, spritz with cold water to keep the vegetables hydrated.

• Equipment: 2 glass vases: one about 3 inches square by 6 inches tall and one about 6 inches square

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Source: http://www.eatingwell.com/recipe/265253/vegetable-bouquet/