CARROT-ASPARAGUS SALAD

This is an easy & refreshing side that is perfect for the upcoming spring and summer months!

INGREDIENTS (Makes 6 servings)

• 1 lb (450 grams) asparagus
• ½ cup (120 ml) balsamic vinegar
• ¼ cup (60 ml) extra virgin olive oil
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 4-5 large carrots, cut into matchsticks (or can use 1 bag of matchstick carrots)

DIRECTIONS:

Prepare the asparagus: Trim the tough ends and cut the remaining stalks into two-inch (5 cm) pieces. Blanch the asparagus by placing it in boiling water for 3-4 minutes. Drain and cover asparagus with icy water to stop the cooking. Drain and set aside.

Make the marinade: Combine the vinegar, oil, maple syrup, garlic, parsley, salt, and pepper in a large heavy-duty zip-top plastic food storage bag, and shake it up to blend. Taste and just seasonings (adding more maple syrup, salt, or etc.)  

Add the asparagus, and make sure it’s well coated. Place in the fridge for 2-3 hours to marinate.

Add the carrots and let marinade another 1-2 hours in the refrigerator. Serve and enjoy!