Medley of Spicy Spring Vegetables
  • Servings: 6-8 Appetizer servings
  • 1 cup wine-for the cook
  • 1 pound asparagus spears
  • 1 pound medium length carrots
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 Tablespoons snipped fresh tarragon
  • 1 large clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon garlic chili paste (Sambel Oelek)
  • 1/2 cup sliced radishes
  1. Snap off woody bases from asparagus. Set aside. Quarter carrots lengthwise, to make carrot sticks, about the same or slightly bigger diameter than the asparagus.
  2. In a large skillet bring one inch of lightly salted water to a boil. Add asparagus; cook for 2-3 minutes until crisp tender. Remove from water and immediately plunge into a large bowl filled with ice water.
  3. Add the carrots to same boiling water and cook for 3-4 minutes, until crisp tender. Remove and plunge into ice water with the asparagus.
  4. Let stand until completely chilled. Drain; pat dry with paper towels and place in a zip-lock bag.
  5. Combine remaining ingredients, except for the radishes and mix well. Pour into the baggie with the asparagus and carrots. Add the radishes and chill for 2-4 hours, turning occasionally.
  6. To serve: Stand up the asparagus and carrots in a wide mouth vase or lay flat on a serving tray. Garnish with fresh tarragon and season with Salt and pepper. Can be served chilled or at room temp.
Recipe torn from the page of a magazine For the Taste of Spring Cooking Class - 114 I think about 15 years ago I plucked this recipe from the page of a magazine at a Dr.'s office. Since then I have made it every year at Thanksgiving. It's an amazing combo of flavors with a crisp texture and a spicy bite. LOVE IT! Don't wait for Thanksgiving, it's perfect in spring when the asparagus and radishes are at their best!