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Spicy Spring Vegetables

Try this low-calorie appetizer of asparagus spears and carrots seasoned with a vinaigrette dressing.

3.0 by 2 people
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  • Makes: 6 servings
  • Prep: 30 mins
  • Chill: 2 hrs

Spicy Spring Vegetables



  1. Snap off and discard woody bases from asparagus; trim asparagus. Set aside. If using medium carrots, quarter lengthwise. Cut the large carrot quarters or thinner quarters in half crosswise making long carrot sticks. In a large skillet bring 1 inch of lightly salted water to boiling. Add asparagus; return to boiling. Cook, uncovered, 2 to 3 minutes or until just crisp-tender. Using tongs, remove asparagus from boiling water. Immediately submerse asparagus into a large bowl filled with ice water. Let stand until completely chilled; drain well. Pat dry with paper towels.
  2. Add carrots to boiling water in skillet; return to boiling. Cook, uncovered, 3 to 4 minutes or until just crisp-tender. Remove carrots from boiling water. Immediately submerse in ice water. Let stand until completely chilled; drain well. Pat dry with paper towels. Place drained asparagus and carrots in a self-sealing plastic bag set in a baking dish or a shallow dish thats easily covered.
  3. For vinaigrette in a screw-top jar combine vinegar, oil, snipped fresh tarragon or basil, garlic, 1/2 teaspoon salt, chili paste and 1/4 teaspoon pepper. Cover and shake well. Pour into bag or dish with asparagus and carrots. Add radishes. Seal bag or tightly cover dish and chill 2 to 4 hours, turning bag occasionally.
  4. Transfer mixture to a serving bowl or individual serving glasses. Trim with sprigs of fresh tarragon or small basil leaves. Season to taste with additional salt and pepper. Makes 6 servings.

Nutrition Facts (Spicy Spring Vegetables)

    Per serving:
  • 126 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 230 mg sodium,
  • 8 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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