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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


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.

Nutrition (1 serving)

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