glazed asparagus & carrots with pecans
A lemon glaze tops a springtime combination of fresh asparagus and carrots. From: Irish Culture and Customs.
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yield
6 serving(s)
prep time
20 Min
cook time
10 Min
method
Stove Top
Ingredients For glazed asparagus & carrots with pecans
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1 cwater
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3carrots, sliced diagonally 1/4-inch
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1 lbfresh asparagus, trimmed
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1/4 cbutter
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1 tspcornstarch
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3 Tbspwater
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1 sticklemon juice
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1 tspgrated lemon peel
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2 Tbspchopped pecans, toasted
How To Make glazed asparagus & carrots with pecans
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1Place 1 cup water in 10-inch skillet over medium heat. Bring to a full boil; add carrots and asparagus.
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2Cover; continue cooking, stirring occasionally, until carrots and asparagus are crisply tender (7 to 9 minutes). Drain. Set aside; keep warm.
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3Melt butter in same skillet. Stir together cornstarch, 3 tablespoons water and lemon juice in small bowl; stir into butter.
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4Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes). Stir in lemon peel.
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5To serve, spoon sauce over warm carrots and asparagus. Sprinkle with pecans.
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