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Spicy Spring Vegetables

Makes: 6 servings
Prep 30 mins Chill 2 hrs
Spicy Spring Vegetables
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 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 126,
  • Fat, total (g) 9,
  • sat. fat (g) 1,
  • carb. (g) 8,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 6,
  • pro. (g) 2,
  • vit. A (IU) 166,
  • vit. C (mg) 15,
  • sodium (mg) 230,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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