Ingredients:

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• 1 bunch asparagus
• 2 carrots cut into rectangles
• 1 garlic clove (pressed)
• 1 tsp balsamic vinegar
• 1 tsp fresh lemon juice
• ½ tsp sea salt
• ½ tsp cracked black pepper
• 1 Tbsp olive oil

Discard the bottom fourth of the asparagus stalks and cut the rest into 2 inch lengths.  Lightly steam the carrots until beginning to soften and then add the asparagus for about 2 to 3 minutes, depending on the thickness.  The goal is to cook the asparagus but still maintain the crispness.  Immediately place the asparagus in ice water after steaming.  Mix other ingredients in a large bowl.  Pat the asparagus dry with paper towels and mix it in with other ingredients.