Asparagus Salad - cooking recipe

Ingredients

1 lb. asparagus (2 inches)
1 lb. carrots, cut on diagonal
1/4 c. olive oil
2 Tbsp. lemon juice
1 clove garlic, crushed
1 Tbsp. fresh basil or 1/2 tsp. dried
1 Tbsp. fresh thyme (1/2 tsp. dried)
1/4 tsp. sugar
1/4 tsp. salt
black pepper to taste

Preparation

Put asparagus and carrots into boiling water for 3 to 5 minutes.
Then run under cold water.
Mix dressing, which is made up of remaining ingredients.
Pour over veggies while they are still warm.
Refrigerate for at least 3 hours more, if possible.