Lemon and Herb Scented Spring Vegetables |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 1 |
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An updated, scaled up variation of my Sauteed Asparagus and Mushrooms in a Lemon - Thyme Butter recipe, using vibrant, steam-blanched carrot coins in place of mushrooms and a touch of rosemary with the thyme. Ingredients:
3/4 lb carrot, sliced on an angle into coins |
2 tablespoons salted butter |
1 teaspoon olive oil |
1 garlic clove, pressed |
1/2 teaspoon dried thyme |
1/2 teaspoon rosemary |
1 lb asparagus, sliced on an angle into 1-inch pieces |
zest of one lemon |
1/2 teaspoon sea salt |
1/4 teaspoon black pepper |
1 teaspoon lemon juice |
Directions:
1. In a steamer, cook carrots until very al dente - about 2-3 minutes. Remove to a bowl and set aside.
2. Heat olive oil and butter together in a deep saute pan until butter melts and is bubbling slightly.
3. Add garlic and cook until fragrant, about 1 minute.
4. Add thyme, rosemary and asparagus and cook 1 - 2 minutes, until asparagus is bright green.
5. Add carrots, lemon zest, salt and pepper to the pan and toss lightly to mix.
6. Saute 4 minutes longer, then remove from heat and stir in the lemon juice.
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