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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a recipe I found on . I wanted to make a vegetable platter with a twist and found a number of excellent recipes that turned out to be keepers. I'll post them all here as I get the time. Ingredients:
1 lb. asparagus spears |
1 lb. short or medium-length carrots |
1/4 cup red wine vinegar |
1/4 cup olive oil |
1 tablespoon snipped fresh tarragon or 2 tablesppons snipped fresh basil |
1 clove garlic, minced |
1/2 teaspoon salt |
1/2 teasppon red chili paste |
1/4 teaspoon freshly ground black pepper |
1/4 cup sliced radishes |
small sprigs of fresh tarragon or small basil leaves |
salt and freshly ground black pepper |
Directions:
1. Snap off and discard woody bases from asparagus; trim asparagus. Set aside. If using medium carrots, quarter lengthwise. Cut the large carrot quarters or thinner quarters in half crosswise making long carrot sticks. In a large skillet bring 1 in. of lightly salted water to boiling. Add asparagus; return to boiling. Cook, uncovered, 2 to 3 minutes or until just crisp-tender. Using tongs, remove asparagus from boiling water. Immediately submerge asparagus into a large bowl filled with ice water. Let stand until completely chilled; drain well. Pat dry with paper towels.
2. Add carrots to boiling water in skillet; return to boiling. Cook, uncovered, 3 to 4 minutes or until just crisp-tender. Remove carrots from boiling water. Immediately submerge in ice water. Let stand until completely chilled; drain well. Pat dry with paper towels. Place drained asparagus and carrots in a self-sealing plastic bag set in a baking dish or a shallow dish that is easily covered.
3. For vinaigrette, in a screw-top jar combine vinegar, oil, snipped fresh tarragon or basil, garlic, 1/2 teaspoon salt, chili paste and 1/4 teaspoon pepper. Cover and shake well. Pour into bag or dish with asparagus and carrots. Add radishes. Seal bag or tightly cover dish and chill 2 to 4 hours, turning bag occasionally.
4. Transfer mixture to a serving bowl or individual serving glasses. Trim with sprigs of fresh tarragon or small basil leaves. Season to taste with additional salt and pepper.
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