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Ingredients

• 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)

Description

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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