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.