The quick chilling in ice water stops thecooking process of the asparagus and carrots so they don’t overcook.
Recipe: Asparagus and Carrotswith Asian Vinaigrette
8 ounces baby carrots with tops, trimmedto 2 inches, or packaged peeled baby carrots
12 asparagus spears
4 cups torn red-tip leaf lettuce or leaf lettuce
1 cup fresh enoki mushrooms
Asian Vinaigrette (see recipe below)
2 teaspoons sesame seeds, toasted (optional)
Makes 4 side-dish servings.
Asian Vinaigrette:In a small bowl combine 1/4 cup bottled Italian salad dressing,1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1/4teaspoon crushed red pepper.
Nutritional facts per serving (1/4 of recipe):calories: 98, total fat: 7g, saturated fat: 1g, monounsaturatedfat: 2g, polyunsaturated fat: 4g, cholesterol: 0mg, sodium: 153mg,carbohydrate: 6g, total sugar: 3g, fiber: 2g, protein: 2g, vitaminA: 0%, vitamin C: 25%, calcium: 4%, iron: 6%
Recipe provided by Better Homes and Gardens- BHG.com a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.
Chicken Ponzu Over Rice With Carrots and Sugar Snap PeasIf the Asparagus and Carrotswith Asian Vinaigrette recipe was useful and interesting, you can share it with your friends or leave a comment.