Carrot and Asparagus Salad
Carrots and asparagus form a unique but very beneficial combination. Carrots add some sweetness and much needed color variety to the asparagus.
Ingredients
- 1 Cup Trimmed Asparagus Spears
- 4 Cups Chopped Carrot
- ¼ Cup Olive Oil
- 1 Minced Garlic Clove
- 1 Tablespoon Chopped Parsley
- Salt and Pepper to Taste
Instructions
- Boil asparagus for about 2-3 minutes or until crisp yet tender.
- Drain and set aside.
- In a skillet, heat the oil and brown the garlic.
- Saute the carrots until slightly tender.
- Plate and toss with the cooked asparagus.
- Season with salt, pepper and parsley.
- Mix evenly.
- Refrigerate for atleast one hour and then serve.