- 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.
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