On Monday evening, I sat in rush hour traffic for two hours. It took me two freaking hours to get home from work. The traffic in this area is insane. I feel like you don’t know traffic or the definition of it until you’ve driven in the DC/Northern Virginia area. Holy balls. I didn’t think I was getting home Monday night. And what’s worse (better?) is that there wasn’t an accident to warrant the traffic. It was just because of the area!!
I pretty much was over it by the time I got home and all I wanted to do was sit down and watch some Parenthood. We ended up eating a very kiddy dinner. We had chicken nuggets and tater tots. I mean, some nights just call for that, right? We’re on season 4 right now and man, I thought I was emotional with the other seasons. I think so far season 4 takes the cake. I’ve cried every episode BUT season 4, episode 11? Yeah, let’s just say you need to prepare a box of tissues. Omgggg I never thought Kristina could evoke these emotions out of me. So just take a moment and imagine me sitting in front of my tv eating chicken nuggets, tater tots, and crying. That was my Monday night. How was yours? Haha
This idea of a shaved asparagus and carrot salad came out of nowhere. I was racking my brain for something to make with the asparagus I had just picked up at Costco and I randomly asked Jason, “omg, what if I SHAVED the asparagus and tossed it in a light dressing?!” and he was like ‘sure, that sounds cool.” I did it and this is basically one of the coolest things ever. It’s kinda like using a spiralizer for zoodles but only with a vegetable peeler. It’s like a healthy spin on pasta or a fun way to eat salad. However you want to spin it. Either way, it’s a fun way to present asparagus and carrots!
Shaved Asparagus and Carrot Salad
- 2 pounds asparagus, washed
- 6 large carrots, washed
- Your favorite light salad dressing
- Using a vegetable peeler, peel the asparagus (underneath the head) and carrots into long thin strips. Save the heads of asparagus as you can eat them with the salad, too.
- In a medium pot, bring water to a boil then turn off the heat. Blanch asparagus (including the heads) and carrots together for 2-3 minutes then remove and shock them in an ice bath or under cold water.
- Pat dry the asparagus and carrots and place in a bowl. Toss with your favorite salad dressing and cover the bowl and place in the fridge for 2 hours.
- Prior to serving, toss salad again and add sliced almonds on top.