Directions:
- In a steamer, cook carrots until very al dente - about 2-3 minutes. Remove to a bowl and set aside.
- Heat olive oil and butter together in a deep saute pan until butter melts and is bubbling slightly.
- Add garlic and cook until fragrant, about 1 minute.
- Add thyme, rosemary and asparagus and cook 1 - 2 minutes, until asparagus is bright green.
- Add carrots, lemon zest, salt and pepper to the pan and toss lightly to mix.
- Saute 4 minutes longer, then remove from heat and stir in the lemon juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.6 Kcal (1732 kJ) | ||
| Calories from fat | 178.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.83g | 31% | |
|---|---|---|---|
| Cholesterol | 41.17mg | 14% | |
| Sodium | 1563.01mg | 65% | |
| Potassium | 2040.91mg | 43% | |
| Total Carbs | 54.26g | 18% | |
| Sugars | 26.27g | 105% | |
| Dietary Fiber | 19.71g | 79% | |
| Protein | 12.95g | 26% | |
| Vitamin C | 50.9mg | 85% | |
| Vitamin A | 3.6mg | 120% | |
| Iron | 9.8mg | 55% | |
| Calcium | 245.2mg | 25% | |
| Amount Per 100 g | |||
| Calories | 49.87 Kcal (209 kJ) | ||
| Calories from fat | 21.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 31% | |
|---|---|---|---|
| Cholesterol | 4.96mg | 14% | |
| Sodium | 188.44mg | 65% | |
| Potassium | 246.06mg | 43% | |
| Total Carbs | 6.54g | 18% | |
| Sugars | 3.17g | 105% | |
| Dietary Fiber | 2.38g | 79% | |
| Protein | 1.56g | 26% | |
| Vitamin C | 6.1mg | 85% | |
| Vitamin A | 0.4mg | 120% | |
| Iron | 1.2mg | 55% | |
| Calcium | 29.6mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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