Ingredients
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16 large asparagus
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3 large carrots
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1 large red onion
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1/4 cup (60 milliliters) olive oil
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2 tablespoons (30 milliliters) Dijon mustard
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2 tablespoons (30 milliliters) honey
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2 tablespoons (30 milliliters) sherry vinegar
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Salt and pepper, to taste
Directions
- Peel asparagus with vegetable peeler until there is no flesh left, and reserve peels.
- Do the same with the carrots.
- Thinly slice red onions.
- In a mixing bowl, whisk together olive oil, mustard, honey, vinegar, salt and pepper.
- Add asparagus peels, carrot peels and red onions.
- Toss all ingredients together, and serve cold.
- Serve with trout and chips (see recipe).
