The quick chilling in ice water stops the
cooking process of the asparagus and carrots so they don't overcook.
Asparagus and Carrots with
Asian Vinaigrette
8 ounces baby carrots with tops, trimmed
to 2 inches, or packaged peeled baby carrots
12 asparagus spears
4 cups torn red-tip leaf lettuce or leaf lettuce
1 cup fresh enoki mushrooms
Asian Vinaigrette (see recipe below)
2 teaspoons sesame seeds, toasted (optional)
- In a medium skillet cook carrots, covered,
in a small amount of boiling water for 2 minutes. Meanwhile,
snap off and discard woody bases from asparagus. If desired,
scrape off scales from asparagus spears. Add asparagus spears
to carrots. Cover and cook for 4 to 6 minutes more or until vegetables
are crisp-tender. Drain; immediately plunge vegetables into ice
water. Let stand for 1 minute. Drain and pat dry.
- Line salad plates with lettuce. Arrange
carrots, asparagus, and mushrooms on lettuce. Drizzle with Asian
Vinaigrette. If desired, sprinkle with sesame seeds.
Makes 4 side-dish servings.
Asian Vinaigrette:
In a small bowl combine 1/4 cup bottled Italian salad dressing,
1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1/4
teaspoon crushed red pepper.
Nutritional facts per serving: calories: 98, total fat: 7g, saturated fat: 1g,
monounsaturated fat: 2g, polyunsaturated fat: 4g, cholesterol:
0mg, sodium: 153mg, carbohydrate: 6g, total sugar: 3g, fiber:
2g, protein: 2g, vitamin A: 0%, vitamin C: 25%, calcium: 4%,
iron: 6%
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
