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 (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
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of cooking, gardening, decorating and more. © 2003 Meredith
Corporation. All Rights Reserved.
