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Asparagus and Carrot Julienne
A real ode to spring, this salad is colorful, crisp, and sweet-tasting. The asparagus and carrots can be prepared in advance, wrapped in paper towels, and refrigerated until needed. Combine with the dressing just before serving.
Ingredients
1 large bunch asparagus, tough ends trimmed
1 bunch tender carrots, trimmed and peeled
3 tablespoons fruity olive oil
¼ cup lemon juice
Coarse salt and freshly ground pepper to taste
Preparation
Cut the asparagus into 3-inch lengths. Cut the carrots into julienne pieces the same size as the asparagus. Cook the asparagus in an abundant amount of boiling salted water until tender but crisp, about 8 minutes. Drain and refresh under cold running water or in a bowl of ice water. Place the asparagus on paper towels to dry completely. Repeat the procedure with the carrots. Just before serving, combine the asparagus and carrots in a bowl with the olive oil and lemon juice. Toss gently, seasoning with salt and pepper. Serves 4 to 6.
From Cucina Fresca by Viana La Place and Evan Kleiman
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Related Tags:
Asparagus • Carrots • Lemon • Olive Oil