Prep Time: 15 Minutes Serves: Two
12 large, thick asparagus spears
6 small carrot spears
½ organic lemon grated for zest
½ lemon, juiced (about 1 ½ Tbsp)
3 tablespoons extra virgin olive oil
¼ teaspoon dried dill weed
1/8 teaspoon sea salt
Trim the base off asparagus spears, and trim carrot tops. Steam in a steamer basket about 5-8 minutes depending upon thickness. (Depending upon the size, carrots might need 2 more minutes.) Stalks should be tender, but still al dente, caution—don’t overcook to the point they become soft and mushy. Remove from the heat and dip in ice water to stop the cooking process. Drain and set aside.
Meanwhile, mix or whisk vinaigrette ingredients until smooth.
To serve, combine asparagus and carrot spears with vinaigrette. Arrange spears on a serving plate. Serve.
Steven Masley, MD