Glazed Asparagus & Carrots With Pecans

Annacia *

By
@Annacia

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


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Wheat Free
Other Tag: Healthy