2 med. Carrots.
1\2 lb asparagus.
1 Tbs olive oil.
1 tsp flax oil.
1 small red onion thinly sliced.
Pinch of cayenne pepper,
pinch of caraway seed,
sprigs of cilantro and parsley.
Juice from one lemon.
Cut carrots in 2-inch sticks 1\4 in. Thick.
Simmer carrots in olive oil and a bit of water over medium heat until tender.
Remove and add asparagus to cooking liquid and simmer for 4 minutes.
Remove asparagus. Reserve cooking liquid and rinse asparagus with cold water.
Sauté onions in olive oil for 10 minutes add 1/2 cup vegetable cooking liquid, pepper and caraway seeds, and carrots and simmer for 5 minutes. Mix in asparagus. Add lemon juice, flax oil, parsley and cilantro just before serving. Can be served hot or cold