Marinated Asparagus-And-Carrot Salad

• 1 pound asparagus
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 4 cups julienne-cut carrot

1. Snap off tough ends of asparagus. Cut into 2-inch pieces. Cook asparagus in boiling water to cover 3 minutes. Drain, and plunge asparagus into ice water; drain. Place vinegar and next 5 ingredients (through garlic) in a large heavy-duty zip-top plastic bag. Seal bag and shake to blend. Add asparagus to bag; seal bag and shake to coat. Chill 3 hours.
2. Add carrot to bag; seal bag and shake to coat. Chill 1 hour.
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asparagus, balsamic vinegar, olive oil, parsley, salt, freshly ground black pepper, garlic, juliennecut carrot

Taken from www.myrecipes.com/recipe/marinated-asparagus-carrot-salad (may not work)