ASPARAGUS AND CARROTS WITH LEMON DRESSING

ASPARAGUS AND CARROTS WITH LEMON DRESSING image

Categories Yogurt

Yield 4-6 people

Number Of Ingredients 9

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3/4 to 1 pound medium-width asparagus, with woody ends trimmed off
1 pound baby carrots
3 tablespoons extra virgin olive oil
2 tablespoons strained fresh lemon juice (juice from 1 lemon)
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper to taste
Cayenne pepper to taste
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
2 teaspoons snipped fresh chives

Steps:

Peel bottom 2/3 of each asparagus spear. Cut spears in 2-inch pieces and set aside. Place carrots in a medium saucepan with water to cover and a pinch of salt. Bring to a boil and simmer over medium heat for 10 minutes or until just tender. Using a slotted spoon, place carrots in a strainer, leaving liquid in saucepan. In a small bowl, whisk olive oil with lemon juice and zest. Season to taste with salt, pepper, and cayenne. Bring carrot cooking liquid to a boil. Add asparagus and boil uncovered for 3 minutes or until just tender. Place carrots in a strainer. If not serving hot, rinse asparagus with cold water; drain well. Combine asparagus and carrots in a shallow serving bowl. Add dressing, thyme, and chives and toss lightly. Taste and adjust seasoning. Serve hot, warm, or cool. Tip: If you're preparing the vegetables ahead to serve as a cool salad, the color of the asparagus will be brightest if you add the lemon dressing at the last minute.