Instructions: Cut carrots into 3 x 1/4 inch strips. Break off tough ends of asparagus and peel, if you wish. Cook carrot sticks and asparagus in boiling water for 3-4 minutes or just until tender-crisp, not soft. Rinse in cold water; drain well. Place in large bowl.

For marinade: In saucepan, whisk together all marinade ingredients; bring to boil. Pour hot marinade over vegetables. Refrigerate, covered, for several hours or until chilled. May be made up to 1 day ahead.

To serve, arrange vegetables on platter; drizzle with marinade.

Makes 6
servings, each 130 calories.

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