- 1 carrot, julienned
- 1/2 pound asparagus, tough ends snapped off
- Vinaigrette (mix together oil, vinegar, mustard, garlic, salt, pepper)
Steam carrot and asparagus together side by side until asparagus is tender.
Arrange asparagus on a platter with carrots on top of asparagus. Let cool. Pour vinaigrette over.
Add a dusting of paprika. Serve.