Asparagus and Carrots with Lemon Dressing

Asparagus, a popular vegetable for Passover, makes a tasty and pretty vegetable side dish. It's especially appealing when paired with carrots and a light dressing of fresh lemon juice, fine olive oil, and fragrant herbs.

Asparagus and Carrots with Lemon Dressing

Preparation time: 20 minutes

Cooking time: 15 minutes

Yield: 4 servings

Keeping kosher: Pareve

3/4 to 1 pound medium-width asparagus, with woody ends trimmed off

1 pound baby carrots

3 tablespoons extra virgin olive oil

2 tablespoons strained fresh lemon juice (juice from 1 lemon)

1/2 teaspoon finely grated lemon zest

Salt and freshly ground pepper to taste

Cayenne pepper to taste

1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried

2 teaspoons snipped fresh chives

Peel bottom 2/3 of each asparagus spear. Cut spears in 2-inch pieces and set aside.

Place carrots in a medium saucepan with water to cover and a pinch of salt. Bring to a boil and simmer over medium heat for 10 minutes or until just tender. Using a slotted spoon, place carrots in a strainer, leaving liquid in saucepan.

In a small bowl, whisk olive oil with lemon juice and zest. Season to taste with salt, pepper, and cayenne.

Bring carrot cooking liquid to a boil. Add asparagus and boil uncovered for 3 minutes or until just tender. Place carrots in a strainer. If not serving hot, rinse asparagus with cold water; drain well.

Combine asparagus and carrots in a shallow serving bowl. Add dressing, thyme, and chives and toss lightly. Taste and adjust seasoning. Serve hot, warm, or cool.

Per serving: Calories 153.2; Protein 2.6 g; Carbohydrates 14.2 g; Dietary fiber 3.7 g; Total fat 10.3 g; Saturated fat 1.4 g; Cholesterol 0.0 mg; Sodium 208.3 mg.

Jewish Mother's Advice: If you're preparing the vegetables ahead to serve as a cool salad, the color of the asparagus will be brightest if you add the lemon dressing at the last minute.