Spicy Spring Vegetables
From lesliegw 16 years ago
- 120 minutes to make
- Serves 6
This is a recipe I found on bhg.com. 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 shopping list
- 1 lb. short or medium-length carrots shopping list
- 1/4 cup red wine vinegar shopping list
- 1/4 cup olive oil shopping list
- 1 Tablespoon snipped fresh tarragon or 2 Tablesppons snipped fresh basil shopping list
- 1 clove garlic, minced shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teasppon red chili paste shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1/4 cup sliced radishes shopping list
- Small sprigs of fresh tarragon or small basil leaves shopping list
- salt and freshly ground black pepper shopping list
How to make it
- 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.
- 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.
- 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.
- 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.
People Who Like This Dish 3
- trigger MA
- jenniferbyrdez Kenner, LA
- notalyce Somerville, MA
- pats1013 NJ
- lesliegw Sugar Land, TX
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
Asparagus are in season soon.
Great timing.
Michael
trigger
in loved it
-
Love my veggies. Thanks Leslie.
jenniferbyrdez
in kenner loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "