Glazed Asparagus & Carrots With Pecans

Glazed Asparagus & Carrots With Pecans

A lemon glaze tops a springtime combination of fresh vegetables.

15 min. prep time
6 servings
141 Rating


1 cup water
1 pound fresh asparagus spears, trimmed
3 large (2 cups) carrots, sliced diagonally 1/4-inch
3 tablespoons water
1 tablespoon lemon juice
1 teaspoon cornstarch
1 teaspoon freshly grated lemon zest
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, 7-9 minutes or until asparagus and carrots are crisply tender. 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, 2-3 minutes or until sauce thickens. Stir in lemon zest.

To serve, spoon sauce over warm asparagus and carrots. Sprinkle with pecans.

Nutrition Facts (1 serving)

Calories: 130

Fat: 9g

Cholesterol: 20mg

Sodium: 95mg

Carbohydrates: 10g

Dietary Fiber: 3g

Protein: 3g

Recipe #4414©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I enjoyed this recipe. No one else in the family likes asparagus, so I was the only one who tasted it. I was quite pleased and ate half of the dish in one sitting. I used LOL light butter.

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