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Glazed Asparagus & Carrots With Pecans

Annacia *


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


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20 Min
10 Min
Stove Top


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

How to Make Glazed Asparagus & Carrots With Pecans


  • 1Place 1 cup water in 10-inch skillet over medium heat.

    Bring to a full boil; add carrots and asparagus.
  • 2Cover; continue cooking, stirring occasionally, until carrots and asparagus are crisply tender (7 to 9 minutes).

    Drain. Set aside; keep warm.
  • 3Melt butter in same skillet.

    Stir together cornstarch, 3 tablespoons water and lemon juice in small bowl; stir into butter.
  • 4Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes).

    Stir in lemon peel.
  • 5To serve, spoon sauce over warm carrots and asparagus.

    Sprinkle with pecans.

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About Glazed Asparagus & Carrots With Pecans

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

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