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Asparagus and Carrots with Asian Vinaigrette recipe

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)

  • In a medium skillet cook carrots, covered,in a small amount of boiling water for 2 minutes. Meanwhile,snap off and discard woody bases from asparagus. If desired,scrape off scales from asparagus spears. Add asparagus spearsto carrots. Cover and cook for 4 to 6 minutes more or until vegetablesare crisp-tender. Drain; immediately plunge vegetables into icewater. Let stand for 1 minute. Drain and pat dry.
  • Line salad plates with lettuce. Arrangecarrots, asparagus, and mushrooms on lettuce. Drizzle with AsianVinaigrette. If desired, sprinkle with sesame seeds.

    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- a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.

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  • Comments

    1 Comment


    Add the soba noodles and green beans to the bowl with the vinaigrette along with the grated carrot, scallions and black roasted sesame seeds. Toss well to coat and season with salt and pepper to taste before serving.

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