Ingredients

• 1  pound asparagus spears
• 1  pound short or medium-length carrots
• 1/4  cup red wine vinegar
• 1/4  cup olive oil
• 1  tablespoon snipped fresh tarragon or 2 tablespoons snipped fresh basil
• 1  clove garlic, minced
• 1/2  teaspoon salt
• 1/2  teaspoon red chili paste
• 1/4  teaspoon freshly ground black pepper
• 1/4  cup sliced radishes
•   Small sprigs of fresh tarragon or small basil leaves
•   Salt and freshly ground black pepper

Directions

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 that's 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.