GLAZED ASPARAGUS & CARROTS WITH PECANS

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • 1 cup water
  • 3 large carrots, sliced diagonally
  • 1 lb fresh asparagus spears, trimmed
  • 1/4 cup (1/2 stick) butter
  • 1 tsp cornstarch
  • 3 T water
  • 1 T lemon juice
  • 1 tsp freshly grated lemon peel
  • 2 T chopped pecans

Directions

  • Place 1 cup water in 10-inch skillet. Bring to a full boil over medium heat; add carrots and asparagus. Cover; continue cooking, stirringoccasionally, until carrots and asparagus are crisply tender (7 to 9 minutes). Drain. Set aside; keep warm.
  • Melt butter in same skillet. Stir together cornstarch, 3 tablespoons
  • water and lemon juice 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 carrots and asparagus. Sprinkle with pecans.
  • Makes about 6 servings.

Notes

Categories: Side Dish  Stove  Vegetable 

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