Glazed Asparagus & Carrots With Pecans
15 min
25 min


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

How to make

  1. 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.

  2. 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.

  3. STEP 3

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


9Fat (mg)
20Cholesterol (mg)
95Sodium (mg)
10Carbohydrates (g)
3Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  May 02, 2009

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.

— says A.
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