Glazed Asparagus and Carrots with Pecans
Makes 6 servings
Prep Time: 15 min.
Cooking time: 7 min.
fresh asparagus spears, trimmed
(2 cups) carrots, sliced diagonally 1/4-inch
3 Tablespoons water
1 Tablespoon lemon juice
1 teaspoon cornstarch
1 teaspoon freshly grated lemon peel
2 Tablespoons chopped pecans, toasted
cup water in 10-inch skillet. Bring to a full boil over medium
asparagus and carrots. Cover; continue cooking, stirring
occasionally, until asparagus and carrots are crisply tender (7 to
Remove from skillet and keep warm.
butter in same skillet. Stir together 3 tablespoons water, lemon
juice and cornstarch in small bowl. Stir into butter.
over medium heat, stirring constantly, until sauce thickens (2 to
3 minutes). Stir in lemon peel.
serve, spoon sauce over warm asparagus and carrots. Sprinkle with
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