Glazed Asparagus & Carrots With Pecans |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A lemon glaze tops a springtime combination of fresh asparagus and carrots. From: Irish Culture and Customs. Ingredients:
1 cup water |
3 large carrots, sliced diagonally 1/4-inch |
1 lb fresh asparagus, trimmed |
1/4 cup butter |
1 teaspoon cornstarch |
3 tablespoons water |
1 tablespoon lemon juice |
1 teaspoon grated lemon peel |
2 tablespoons chopped pecans, toasted |
Directions:
1. Place 1 cup water in 10-inch skillet over medium heat.
2. Bring to a full boil; add carrots and asparagus.
3. Cover; continue cooking, stirring occasionally, until carrots and asparagus are crisply tender (7 to 9 minutes).
4. Drain.
5. Set aside; keep warm.
6. Melt butter in same skillet.
7. Stir together cornstarch, 3 tablespoons water and lemon juice in small bowl; stir into butter.
8. Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes).
9. Stir in lemon peel.
10. To serve, spoon sauce over warm carrots and asparagus.
11. Sprinkle with pecans.
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