Spicy Cooked Carrot and Asparagus Salad with Paprika, Feta and Olives

Recipe adapted from Vegetarian Cooking For Everyone, by Deborah Madison

1 lb. carrots  - cut into bite sized chunks
asparagus from your box - cut into bite sized chunks
1 garlic clove
salt
2 teaspoons hot paprika or Charissa
1 tablespoon red wine vinegar or lemon juice
3 tablespoons olive oil
2 tablespoons chopped parsley
1/3 cup crumbled feta cheese
12 oil cured black olives

Boil the carrots in salted water until tender, but not too soft.  During the last minute of cooking time, add the asparagus. Drain and rinse with cold water.  You can slip the skins off the carrots if you want at this point.  Smash the garlic with 1/4 teaspoon of salt, then add the paprika and vinegar and whisk in the oil.  Toss the carrots with the vinaigrette, parsley and most of the cheese and olives.  Taste for salt, and add a bit more if needed.  Mound the carrots and asparagus on a plate and garnish with the remaining cheese and olives.