Marinated Asparagus-and-Carrot Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Veggies bathed in balsamic vinegar are as irresistible as pickles. Ingredients:
1 pound asparagus |
1/2 cup balsamic vinegar |
1/4 cup olive oil |
1 tablespoon chopped fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 garlic clove, minced |
4 cups julienne-cut carrot |
Directions:
1. Snap off tough ends of asparagus. Cut into 2-inch pieces. Cook asparagus in boiling water to cover 3 minutes. Drain, and plunge asparagus into ice water; drain. Place vinegar and next 5 ingredients (through garlic) in a large heavy-duty zip-top plastic bag. Seal bag and shake to blend. Add asparagus to bag; seal bag and shake to coat. Chill 3 hours.
2. Add carrot to bag; seal bag and shake to coat. Chill 1 hour.
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