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Medley of Spicy Spring Vegetables

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Serves 6-8 Appetizer servings | Prep Time | Cook Time

Why I Love This Recipe

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!

Ingredients You'll Need

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


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.

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.

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.

Let stand until completely chilled. Drain; pat dry with paper towels and place in a zip-lock bag.

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.

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.

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