-
1
Bring a wide pot of salted water to a boil.
-
2
Trim the baby carrots, leaving just 1/2 inch of the green tops, then peel and halve lengthwise.
-
3
Trim the spring onions, removing the root and all but 2 inches of the tops, and halve lengthwise.
-
4
Snap or cut off the tough ends of the asparagus and peel the bottom half of each.
-
5
Cut each spear in half crosswise (or into thirds, if long).
-
6
Fill a large bowl with ice water.
-
7
Add the carrots to the boiling water; cook until crisp-tender, about 6 minutes.
-
8
Transfer with a slotted spoon to the ice bath to cool, then remove to a colander to drain.
-
9
Add the spring onions to the boiling water; cook until crisp-tender, about 3 minutes, then cool in the ice water and remove to the colander.
-
10
Repeat with the asparagus, cooking about 3 minutes.
-
11
Pat the vegetables dry with a clean towel.
-
12
(The vegetables can be prepared up to this point several hours ahead; cover and refrigerate.)
-
13
Heat the olive oil in a large skillet over medium-high heat until shimmering.
-
14
Add the spring onions; sprinkle with the sugar, 1/2 teaspoon salt and a few grinds of pepper.
-
15
Cook, stirring once or twice, until golden brown, about 3 minutes.
-
16
Reduce the heat to medium; push the onions to one side of the skillet.
-
17
Add the vinegar, mustard and 1/4 cup water to the other side of the skillet, whisking to combine; bring to a simmer and cook until thickened, 2 minutes.
-
18
Toss with the onions.
-
19
Remove from the heat and let cool slightly.
-
20
Add the carrots, asparagus, parsley and dill to the skillet; toss to combine.
-
21
Photograph by Con Poulos
