Veggies bathed in balsamic vinegar are as irresistible as pickles.
1 pound asparagus
1/2 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups julienne-cut carrot
How to Make It
Snap off tough ends of asparagus. Cut into 2-inch pieces. Cook asparagus in boiling water to cover 3 minutes. Drain, and plunge asparagus into ice water; drain. Place vinegar and next 5 ingredients (through garlic) in a large heavy-duty zip-top plastic bag. Seal bag and shake to blend. Add asparagus to bag; seal bag and shake to coat. Chill 3 hours.
Add carrot to bag; seal bag and shake to coat. Chill 1 hour.
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