Glazed Asparagus Carrots With Pecans
A lemon glaze tops a springtime combination of fresh asparagus and carrots. From: irish culture and customs.
Steps
Place 1 cup water in 10-inch skillet over medium heat.
Bring to a full boil.
Add carrots and asparagus.
Cover.
Continue cooking , stirring occasionally , until carrots and asparagus are crisply tender.
Drain.
Set aside.
Keep warm.
Melt butter in same skillet.
Stir together cornstarch , 3 tablespoons water and lemon juice in small bowl.
Stir into butter.
Cook over medium heat , stirring constantly , until sauce thickens.
Stir in lemon peel.
To serve , spoon sauce over warm carrots and asparagus.
Sprinkle with pecans.
Ingredients
water, carrots, fresh asparagus, butter, cornstarch, lemon juice, lemon peel, pecans