Glazed Asparagus & Carrots With Pecans
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
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.