Look for thick asparagus stalks and baby carrots in the grocery store. The fatter asparagus stalks are much tastier and have better texture than the thin sticks that appear in the winter and fall.
Prep Time: 15 Minutes Serves: Two
Ingredients:
12 large, thick asparagus spears
6 small carrot spears
Vinaigrette:
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
Directions:
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.
Enjoy,
Steven Masley, MD