Marinated Carrots and Asparagus
rec.food.recipes/El Fonzo/2003
Makes 6 servings

4 large carrots, peeled
1 lb asparagus

Marinade:
1/3 cup water
1/3 cup olive oil
2 Tbsp cider vinegar
3 cloves garlic, minced
2 tsps ground cumin
1 tsp salt
1 tsp sugar
1/2 tsp paprika

Cut carrots into 3 x 1/4 inch strips. Break off tough ends of asparagus and peel, if you wish. Cook carrot sticks and asparagus in boiling water for 3-4 minutes or just until tender-crisp, not soft. Rinse in cold water; drain well. Place in large bowl.

For marinade: In saucepan, whisk together all marinade ingredients; bring to boil.

Pour hot marinade over vegetables. Refrigerate, covered, for several hours or until chilled. May be made up to 1 day ahead.

To serve, arrange vegetables on platter; drizzle with marinade.