Marinated Spring Vegetables Recipe

INGREDIENTS:

Marinade:

• 2 c. vegetable broth
• 1/4 c. lemon juice
• 1/4 c. olive oil
• 2 cloves garlic, peeled and halved
• 2 bay leaves
• 3/4 t. thyme

• 8 carrots, cut into 2 inch pieces
• 1 bulb fennel, stalks removed and bulb sliced
• Feathery fennel fronds

INSTRUCTIONS:

1. Boil 2 c. of water and add the asparagus. Reduce heat, cover and simmer for 5 minutes. Drain, and immediately rinse under cold water. Drain again. Refrigerate.
2. In another pot, bring the marinade ingredients to a boil. Add the carrots and cook about 5 minutes.
3. Pour marinade and carrots into a ziploc baggie and refrigerate.
4. About an hour before serving, add the asparagus and fennel to the marinade. Chop a few of the feathery fennel fronds and also add to the marinade. Leave at room temperature.
5. To serve, drain the marinade and place vegetables in a bowl.

Source: On the path to zen

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