Glazed Carrots and Asparagus With Pecans

By May 20, 2010Uncategorized

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1 cup water

1 pound fresh asparagus spears, trimmed

3 large (2 cups) carrots, sliced diagonally 1/4-inch

1/4 cup butter

3 tablespoons water

1 tablespoon lemon juice

1 teaspoon cornstarch

1 teaspoon freshly grated lemon peel

2 tablespoons chopped pecans, toasted

Place 1 cup water in 10-inch skillet. Bring to a full boil over medium heat; add asparagus and carrots. Cover; continue cooking, stirring occasionally, until asparagus and carrots are crisply tender (7 to 9 minutes). Drain. Remove from skillet; keep warm. Melt butter in same skillet. Stir together 3 tablespoons water, lemon juice and cornstarch in small bowl; stir into butter. Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes). Stir in lemon peel. To serve, spoon sauce over warm asparagus and carrots. Sprinkle with pecans.


Author Terra

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