Spicy Spring Vegetables
pound asparagus spears
pound short or medium-length carrots
cup red wine vinegar
cup olive oil
clove garlic, minced
teaspoon red chili paste
teaspoon freshly ground black pepper
cup sliced radishes
Small sprigs of fresh tarragon or small basil leaves
Salt and freshly ground black pepper
- 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.
- 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.
- 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.
- 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