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)

1. 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.
2. 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 (1/4 of recipe): 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. © 2003 Meredith Corporation. All Rights Reserved.