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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.
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Ingredients

  • 1 Cup Trimmed Asparagus Spears
  • 4 Cups Chopped Carrot
  • 1/4 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.
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Course; Salad / Vegetables
Diets; Vegetarian