Glazed Asparagus & Carrots With Pecans

Glazed Asparagus & Carrots With Pecans
14
1 Review
A lemon glaze tops a springtime combination of fresh vegetables.
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
1/4 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

Directions

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

Recipe Tips

Nutrition Facts (1 serving)

Calories
130
Cholesterol
20mg
Carbohydrates
10g
Protein
3g
Fat
9g
Sodium
95mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

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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