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. Â During the last minute of cooking time, add the asparagus. Drain and rinse with cold water. Â You can slip the skins off the carrots if you want at this point. Â Smash the garlic with 1/4 teaspoon of salt, then add the paprika and vinegar and whisk in the oil. Â Toss the carrots with the vinaigrette, parsley and most of the cheese and olives. Â Taste for salt, and add a bit more if needed. Â Mound the carrots and asparagus on a plate and garnish with the remaining cheese and olives.