Asparagus & Carrots With Asian Vinaigrette


  • 8 ounces  baby carrots with tops, trimmed to 2 inches or 1/2 of a 16-ounce package peeled baby carrots
  • 12   asparagus spears, trimmed (see tip, left)
  • 4 cups  torn red-tip leaf lettuce or leaf lettuce
  • 1 cup  fresh enoki mushrooms
  • 1 recipe  Asian Vinaigrette
  • 2 teaspoons  sesame seeds, toasted (optional) (see tip, page 11)


The Quick-chilling In Ice Water Stops The Cooking Process Of The Asparagus And Carrots So They Don't Overcook And Go Limp In This Recipe. Favicon
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