A lemon glaze tops a springtime combination of fresh vegetables.
| 1 |
|
cup water |
| 1 |
|
pound fresh asparagus spears, trimmed |
| 3 |
|
large (2 cups) carrots, sliced diagonally 1/4-inch |
| 1/4 |
|
cup LAND O LAKES® 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.
