I have experimented with a few salads, though not enough. Most of them turn out very well, though I’ve had to discard a few because they did not suit my taste. Some salads have become favourites. This salad is one of them. Inspired by several recipes on the internet, it has been customised to suit my palate, which prefers salads to be slightly  spicy.
Asparagus is not often available in India, except in the winter months. And to find good quality asparagus is even more of a challenge. That’s mainly because this is not a vegetable that was on the Indian horizon till quite recently. So, most sellers do not know what constitutes a good quality product. Nevertheless, I do manage to find some ever so often.

Ingredients
200 gms baby carrots, chopped lengthwise
200 gms asparagus, cut into 1″ pieces
1 green chilli
Juice from 1 lemon
50 gms coriander leaves
Salt to taste
Method
Heat a wok and add 2 cups of water
Add 1 tsp salt and bring to boil
Add the carrots and the asparagus
Remove from flame and drain immediately (the vegetables need to be blanched)
Set aside
Chop the coriander leaves and transfer to a blender
Add green chilli, salt and lime juice
Grind to a smooth paste
Add the paste to the blanched asparagus and baby carrots
Mix well and transfer to a salad bowl
Serve at room temperature
Enjoy!