I picked up some beautiful asparagus the other day, for a really reasonable price. The stalks were all thin, not the usual thick. I couldn't wait to use them.
Marinated Spring Vegetables
1# thin asparagus, tough bottoms removed and tender parts cut into 2 inch pieces
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
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.
In another pot, bring the marinade ingredients to a boil. Add the carrots and cook about 5 minutes.
Pour marinade and carrots into a ziploc baggie and refrigerate.
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.
To serve, drain the marinade and place vegetables in a bowl.