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glazed asparagus & carrots with pecans

Photo by: Mikekey
review
Private Recipe by
Annacia *
Moose Jaw, SK

A lemon glaze tops a springtime combination of fresh asparagus and carrots. From: Irish Culture and Customs.

yield 6 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For glazed asparagus & carrots with pecans

  • 1 c
    water
  • 3
    carrots, sliced diagonally 1/4-inch
  • 1 lb
    fresh asparagus, trimmed
  • 1/4 c
    butter
  • 1 tsp
    cornstarch
  • 3 Tbsp
    water
  • 1 stick
    lemon juice
  • 1 tsp
    grated lemon peel
  • 2 Tbsp
    chopped pecans, toasted

How To Make glazed asparagus & carrots with pecans

  • 1
    Place 1 cup water in 10-inch skillet over medium heat. Bring to a full boil; add carrots and asparagus.
  • 2
    Cover; continue cooking, stirring occasionally, until carrots and asparagus are crisply tender (7 to 9 minutes). Drain. Set aside; keep warm.
  • 3
    Melt butter in same skillet. Stir together cornstarch, 3 tablespoons water and lemon juice in small bowl; stir into butter.
  • 4
    Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes). Stir in lemon peel.
  • 5
    To serve, spoon sauce over warm carrots and asparagus. Sprinkle with pecans.
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