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asparagus balsamic vinegar olive oil parsley salt freshly ground black pepper garlic julienne-cut carrot
Viewed: 39 - Published at: 9 years agoIngredients
- 1 pound asparagus
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 4 cups julienne-cut carrot
Method
- Snap off tough ends of asparagus. Cut into 2-inch pieces. Cook asparagus in boiling water to cover 3 minutes. Drain, and plunge asparagus into ice water; drain. Place vinegar and next 5 ingredients (through garlic) in a large heavy-duty zip-top plastic bag. Seal bag and shake to blend. Add asparagus to bag; seal bag and shake to coat. Chill 3 hours.
- Add carrot to bag; seal bag and shake to coat. Chill 1 hour.
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