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 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.
Explore reviews fromour online community
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.