Time: 45 min.
Complexity: easily
Servings: 8

This salad is made with blanched tender spring vegetables—new carrots, asparagus, and green onions. You'll want to discard the white parts of the onions, with some green tips. You can blanch the vegetables ahead of time and refrigerate them, then toss them in a hot vinaigrette just before serving, adding aromatic fresh parsley and dill. It's a delicious, juicy side dish for meat or poultry.

Ingredients:

• 3 bunches asparagus (about 1.3 kg)
• 3 bunches of small carrots (about 24 pcs.)
• 3 bunches of green onions (about 15 pcs.)
• 5 tablespoons extra-virgin olive oil
• 2 teaspoons of sugar
• 2 tablespoons white wine vinegar
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

asparagus, carrot, green onions, wine vinegar, dill

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Preparation:

Step 1
• Bring a large saucepan of salted water to a boil. Trim the carrots, leaving just 1 cm of green tops, then peel and halve lengthwise. Trim the green onions, removing the root and leaving just 5 cm of the green tops, and halve lengthwise. Snap or trim the tough ends of the asparagus and peel the bottom half of each stalk. Cut the stalks in half crosswise (or into thirds if they are long).
Step 2
• Fill a large bowl with ice water. Add the carrots to the boiling water and cook until crisp-tender, about 6 minutes. Transfer with a slotted spoon to the ice bath to cool, then drain in a colander. Add the green onions to the boiling water and cook for about 3 minutes, then transfer to the ice bath and drain in a colander. Repeat with the asparagus, cooking for about 3 minutes. Pat the vegetables dry with a clean towel. The vegetables can be prepared several hours ahead of serving, covered, and refrigerated.
Step 3
• In a large skillet over medium heat, heat the olive oil until shimmering. Add the blanched green onions, sprinkle with sugar, 1/2 teaspoon salt, and a few freshly ground black pepper. Cook, stirring once or twice, until golden brown, about 3 minutes. Reduce the heat to medium; move the onions to one side of the pan. Add the vinegar, mustard, and 1/4 cup water to the other side of the pan and stir until smooth; bring to a simmer and cook until thickened, 2 minutes. Stir in the onions. Remove from the heat and let cool slightly.
Step 4
• Add carrots, asparagus, parsley and dill to the pan and stir.

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