Prep Time: 5 minutes Yield: 4 Servings INGREDIENTS: 3 grated carrots 1 1/2 pounds grated asparagus 1/3 cup fresh mint 1/3 cup sliced red onion 2 tablespoons Sorrento Lemon Extra Virgin Olive Oil 1 tablespoon lemon juice 1 teaspoon coarse salt DIRECTIONS: Toss carrots and asparagus with mint, onion, lemon oil, lemon juice, and salt. Enjoy!
