Carrot Salad with Asparagus and Sprouts
Peel and finely grate carrots. Peel asparagus and cut off woody ends. Cut asparagus into very thin slices on the diagonal. Rinse, trim and cut scallions into fine strips.
Season lemon juice with salt and pepper and whisk in walnut oil. Mix about half of the vinaigrette with the carrots. Divide carrots among plates and top with asparagus, scallions and sprouts. Drizzle with remaining vinaigrette.