Glazed Asparagus & Carrots with Pecans
Glazed Asparagus & Carrots with Pecans
A lemon glaze tops a springtime combination of fresh vegetables.
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15 min
Prep Time
25 min
Total Time
6
servings Ingredients
1 cup water
1 pound fresh asparagus spears, trimmed
3 large (2 cups) carrots, sliced diagonally 1/4-inch
14 cup Land O Lakes® Butter
3 tablespoons water
1 tablespoon lemon juice
1 teaspoon cornstarch
1 teaspoon freshly grated lemon zest
2 tablespoons chopped pecans, toasted
How to make
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STEP 1
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.
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STEP 2
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.
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STEP 3
To serve, spoon sauce over warm asparagus and carrots. Sprinkle with pecans.
130 Calories
9 Fat (g)
20 Cholesterol (mg)
95 Sodium (mg)
10 Carbohydrates (g)
3 Dietary Fiber
3 Protein (g)
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