Adapted from huffintonpost.com
medium carrot, peeled and ends removed
asparagus stalks, tough ends removed
tsp fresh mint, thinly sliced
tbsp extra virgin olive oil
tbsp White wine vinegar
Salt and pepper
Heat the oven to 350º. In a small baking pan, toast the pecans for 5-7 minutes, until fragrant. Meanwhile, using a mandoline or vegetable peeler, thinly shave equal amounts of carrots and asparagus into ribbons. Toss with mint, olive oil, and vinegar. Add the warm pecans and mix. Salt and pepper to taste.