Heat oven to 425°F. Line a baking sheet with parchment paper.
Trim ends from broccolini and sprouting broccoli, then cut into bite-sized pieces. Place on the baking sheet.
Snap the bottoms off the asparagus. If your asparagus is thick (~1/2”), use a vegetable peeler to peel down the stalk. Place on the baking sheet.
Drizzle the broccolini, sprouting broccoli, and asparagus with 1 tablespoon of olive oil. Sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Toss to distribute the oil and seasoning (I use my hands).
Place in the oven for 10 minutes. Remove from oven and taste for doneness. Thicker vegetables may require an extra 5-10 minutes.
Peel the cucumber and cut it into rounds.
Peel carrots and cut them in half the long way. If the carrots are not crisp, you can soak them in ice water for ten minutes to crisp them back up.
Trim the snap peas by snapping off the ends while pulling the attached string down the length of the pea. If you have snap peas that are ready to eat, the snap peas may not have strings, so you can skip this step.
Cut the avocado in half. Using a spoon, scoop the avocado out of the skin. Cut the avocado into wedges, and sprinkle with salt.
Arrange vegetables on a platter. Cut the lemon into wedges and squeeze one wedge over the vegetables. Drizzle with olive oil and sprinkle with salt.
For the ranch, mix the ranch ingredients in a bowl. Add more buttermilk if you want a thinner ranch.
