Lemon And Herb Scented Spring Vegetables |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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An updated, scaled up variation of my Sauteed Asparagus And Mushrooms In A Lemon Thyme Butter, using vibrant, steam-blanched carrot coins in place of mushrooms and a touch of rosemary with the thyme. Ingredients:
3/4 lb carrots, sliced on an angle into coins |
2 tbsp salted butter |
1 tsp olive oil |
1 clove garlic, pressed or minced finely |
1/2 tsp dried thyme |
1/2 tsp rosemary leaves |
1 lb asparagus, sliced on an angle into 1 pieces |
zest of one lemon |
1/2 tsp sea salt |
1/4 tsp black pepper |
1 tsp 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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