Rainbow carrots come in an array of dazzling colors, but if you can’t find a yellow, red or purple carrot, an orange carrot will taste just as good in this salad from Bull Street Gourmet’s Derek Falta.
1 bunch of asparagus
4 tablespoons olive oil, divided
1/2 rainbow carrot
1 handful of baby arugula
3 slices red onion
5 grape tomatoes, halved
1 tablespoon chopped mint
1 tablespoon chopped Italian parsley
Zest and juice of half a lemon
1 handful of roasted pistachios
1/2 ounce shaved Parmigiano-Reggiano
Preheat oven to 400 degrees. Snap off tough bottoms of asparagus stalks. Place half of the stalks on a sheet pan, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in oven for about 10 minutes. Let cool.
Using a peeler, ribbon the remainder of asparagus and the rainbow carrot. In a mixing bowl, combine asparagus and carrot with arugula, onion, tomato and herbs. Add lemon juice, zest, remaining 3 tablespoons of olive oil, and salt and pepper to taste. Toss salad. Garnish with pistachios and shaved Parmesan.