3 cups (750 ml) fiddleheads, cleaned

3/4 lb (350 g) yellow wax beans, cut into 2 pieces

3/4 lb (350 g) asparagus, cut into 3 pieces

3 grapefruits of various colours (white, pink, and red)

In a steamer over a pan of boiling water, cook the vegetables, one at a time, until tender. Place the cooked vegetables in ice cold water to stop the cooking. Drain. Keep aside in a bowl.

On a work surface, cut the grapefruit into skinless segments. Keep the juice for the vinaigrette. Cut each skinless segment in three pieces. Keep aside in the bowl.

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